for 6 servings
- For the pastry
- 2 ¼ cups All purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup unsalted butter
- 1 teaspoon water
- 1 egg (beaten)
- For the filling
- 32 ounces cooking apples (peeled and cored)
- ¾ cup sugar
- ½ lemon (juice)
- 2 eating Apple (peeled, cored and thinly sliced)
- 2 tablespoons sugar
- 4 tablespoons Apricot Jam
- 1 tablespoon water
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water and egg, until the mixture just comes together. If it is too stiff add a little more water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 23 cm|9" tart tin or flan dish.
Roll out the pastry on a floured surface and line the tin.
Line the pastry case with a sheet of non-stick baking paper and fill with baking beans. Place tin on a baking tray and cook for 12 minutes, then remove the paper and beans. Bake for a further 3-5 minutes until light golden..
Cut the cooking apples into chunks and put in a pan with the sugar. Cover and cook over a low heat until the apples have collapsed.
Remove the lid and continue cooking, stirring frequently, until the apple purée has thickened and reduced. Stir in the lemon juice, to taste. Leave to cool slightly.
Put the apples into the pastry case and arrange the apple slices in neat rings on the top, overlapping them. Cut a few small pieces of apple to fill the centre. Sprinkle over the sugar.
Return to the oven for 30-35 minutes until the apples start to turn golden.
Warm the apricot jam and water until runny, then brush over the hot apple tart. Leave to set.