Preheat the oven to 200°C/390°F
Peel and core the apples, then cut them into quarters. Now slice each quarter into about 7-8 thin segments. Set aside.
Melt the margarine, sugar and lemon juice in a saucepan to create a fragrant syrup. Set aside.
Remove the pastry from the fridge and use your rolling pin to roll straight over the top of the pie dish to remove the excess pastry. Alternatively, if you are using a straight-sided pie dish with just a fluted rim, then use a knife to cut off the excess.
Now fill the base of the pastry with the apple segments.
Now use the pastry brush to brush the apples and the sides of the pastry all over with the lemon glaze. It will seem like too much, but you’ll understand why we use it all when you take a bite of the finished pie!
Dust the whole pie generously with icing sugar.
Bake the tart in the oven for 25 minutes.