Swiss Apple Tart

Pastry dough:
200 g flour sift into a big bowl
100 g salted soft butter add and rub into flour with fingers until mixture looks like breadcrumbs
3 tablespoons fine sugar add and mix
1 small egg, beat slightly and add
1 tablespoon cream add

Filling:
1 tablespoon semolina sprinkle over the dough.
2 medium size apples peel, core and cut into 1 cm thick slices. Neatly arrange them on the dough.

Batter:
200 ml milk,
1 tablespoon flour,
2 eggs,
2 tablespoons sugar and
1 tablespoon cream mix these ingredients well and pour over apples.

METHOD:

* Grease a round pie dish, measuring about 23 cm in diameter, and dust with flour. Keep ready. Press dough into a ball, cover bowl with a damp cloth and refrigerate for about one hour. Roll dough on flour-dusted surface into a round shape, large enough to fit into the pie dish and press edge firmly against the side of the dish with fingertips. Overlapping dough can be trimmed with the rolling pin. Prick the base with a fork several times, so that the steam can escape while baking. Preheat the oven!
* Batter: Bake in a moderate hot oven for about 30 minutes or until the edge and top turn slightly brown, remove the tart and sprinkle with sugar.
* Cool before removing from the baking dish.