Apple tart / Red Shiso / Green Shiso

In a large bowl, combine the flour, sugar and salt. Then add the butter in pieces and sand with a fork or your fingertips until you get a crumble with pieces the size of a large pea!

Add the spoonfuls of cold water one by one, while mixing until you get a dough that holds together. If the dough is dry, you can add a little more water. The dough is ready when you can form a ball with it.

Flatten the ball of dough and form a disk about 15cm in diameter. Refrigerate for at least 30 min.

Collect the dough and let it rest at room temperature for 5 minutes then roll out the dough on a lightly floured surface (the dough should be 3 to 4 mm thick).

You can place the pie dough in a lightly buttered mold or simply on a baking sheet lined with baking paper.

Place the apples on the dough, leaving about 5 cm of dough edge, then fold the dough over the apples, forming a pretty pancake.

Preheat the oven to 200°C.

Using a brush, butter the apples and the dough that covers the apples. Sprinkle the apples and the dough with cane sugar.

Place in the oven and cook for about 40 minutes on medium high/low. Watch the cooking, if the pie browns a little too much, do not hesitate to cover with baking paper.

While the pie is baking, prepare the syrup from the apple peelings and cores in a saucepan with the sugar. Pour water until it covers the peelings and simmer over low heat for 25 minutes.

Recover the syrup by straining the contents of the saucepan through a sieve.

Remove the pie from the oven and let cool on a wire rack for at least 15 minutes.

Using a brush, coat the pie with syrup.