175 g/6 oz/1.5 cups plain (all-purpose) flour
A pinch of salt
100 g/4 oz/0.5 cup butter or margarine
175 g/6 oz/0.75 cup caster (superfine) sugar
1 egg yolk
15 ml/1 tbsp water
900 g/2 lb cooking (tart) apples, peeled, cored and chopped
2 red eating (dessert) apples, sliced
Juice of 1 lemon
15 ml/1 tbsp apricot jam (jelly), sieved
Single (light) or whipped double (heavy) cream, to serve
Mix together the flour and salt, then rub in 75 g/3 oz of the butter or
margarine until the mixture resembles fine breadcrumbs. Stir in 30 ml/1
tbsp of the sugar, then bind together to a pastry (paste) with the egg
yolk and a little of the cold water. Cover and chill.
Melt the remaining butter or margarine in a saucepan, add the cooking
apples and half the remaining sugar. Cover and simmer for 10 minutes.
Strain the apples, reserving the juice, then puree the apples in a food
processor or blender. Sprinkle the apple slices with lemon juice to
prevent browning. Roll out the pastry and use to line a greased 10 cm/7 in
flan tin (pie pan). Prick the base with a fork and spoon in the apple
puree, then arrange the apple slices in overlapping circles on the top.
Dissolve the remaining sugar in the reserved apple juice, 30 ml/2 tbsp of
the lemon juice and the jam. Bring to the boil and boil for 5 minutes,
then brush generously over the apple slices. Bake in a preheated oven at
200°C/400°F/gas mark 6 for 40 minutes until golden brown. Serve hot or
cold with cream.