250g plain flour
125g chilled butter, cubed
125g caster sugar
4 egg yolks
Filling
90g butter
1.5kg cooking apples, quartered, cored, and cut into chunks
3 tbsp water
6 tbsp apricot jam
125g caster sugar
Grated zest of 1 large lemon
Topping
375g eating apples, quartered, cored and sliced
Juice of 1 lemon
1 tbsp caster sugar
6 tbsp apricot jam
11 inch loose bottomed tart tin
Make the pastry first. Rub the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar, then the egg yolks. If the pastry does not come together, add a table spoon of cold water. Wrap in cling film and put in the fridge. I did my pastry in a food processor to save time, as I already had brownies in the oven.
Let the case stand for a few minutes to cool, then spoon the apple purée in. Arrange the apple slices on the top. Brush lemon juice over the slices, then sprinkle the caster sugar over the top. Bake for 30 – 35 minutes until the apple slices are just browning on the edges.
Heat the apricot jam gently, until it goes runny. Brush over the apple slices.