1 For the pastry, mix the flour with the sugar and a pinch of salt. Form into a mound on the work surface and make a well in the centre. Break the egg into the well and dot the butter around the edge. Quickly work together by hand to form a smooth dough. Shape into a ball, wrap in cling film and chill in the refrigerator for 30 minutes.
2 Meanwhile, peel, core and finely dice 3 apples. Add to a pan with the wine, sugar and vanilla and bring to the boil. Boil for around 10 minutes until soft. Stir in the marmalade, remove from the heat and blend to a fine purée.
3 Peel, quarter and core the remaining apples and cut into thin wedges. Mix immediately with the lemon juice.
4 Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and grease the tart dish with butter.
5 Roll the pastry out on a floured surface to slightly larger than the dish and transfer to the dish, forming an edge.
6 Spread the apple and orange purée over the base and top with the apple slices in a fan pattern. Dot with butter, sprinkle over the sugar and bake in the oven for around 30 minutes.
7 Remove from the oven and serve warm or cold, with whipped cream.