Additional Ingredients

For the filling:

6	Eating apples such as Cox’s or Golden Delicious
1 tbsp	Lemon Juice
40 grams	Butter
3 tbsp	Golden Caster Sugar (Billington's)
2 tbsp	warmed sieved apricot jam

How to make Apple Tart

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1. Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or whiz the ingredients in a food processor)
2. Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.
3. Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.
4. Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and use to line the tart tin. Trim the edges with a knife. Chill for half an hour in the fridge.
5. Preheat the oven to 190°C, 170°C fan, gas 5. Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.
6. Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden and dry to the touch. Turn the oven down to 180°C/160°C fan/ gas 4.
7. To make the filling. Fill a bowl with cold water and add the lemon juice. Peel, quarter and core the apples, placing them in the water as they are prepared to prevent them browning. Chop 3 apples (12 quarters) and place in a medium pan with 25g butter, 1 tbsp water and 2 tbsp sugar. Bring to the boil, then cover and cook for 5 minutes until the apples are tender. Boil off any excess water so the mixture is quite dry, then mash the apples with a fork to make a puree. Spread the apple pure in the base of the tart case.
8. Cut the remaining apples into slices and arrange over the top of the puree.
9. Melt the remaining butter in a pan and brush over the apples, then sprinkle with the remaining sugar. Bake for about 35 mins until the apples are just golden brown at the edges. Remove from the oven and brush with the apricot jam.

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