Apple and Orange Flan

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.

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.

Peel, quarter and core the remaining apples and cut into thin wedges. Mix immediately with the lemon juice.

Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and grease the tart dish with butter.

Roll the pastry out on a floured surface to slightly larger than the dish and transfer to the dish, forming an edge.

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.