• Pastry:
  • 8 oz. all-purpose flour
  • 5 oz. unsalted butter, chilled and cut in cubes
  • 1 egg
  • 1¾ oz. caster sugar
  • drops vanilla extract or essence

• 3 medium apples
• juice of 1 lemon
• 2 eggs
• I egg yolk
• 2 oz. caster sugar
• 1 tsp. ground cinnamon
• 6½ fl oz. cream

• icing sugar, to dust

• Preheat the oven to warm 325^°F. Butter a deep loose-bottom flan tin, 8¾ inches across the base, then place in the refrigerator to set the butter.
• To make the pastry, sift the flour into a large bowl, add the butter and rub in with a quick, light action of your fingertips until the butter is incorporated and the flour is sandy in texture. Make a well in the center. Beat the egg with 1 tablespoon water and place in the well with the sugar; vanilla and a pinch of salt. Gradually incorporate the dry ingredients until a rough dough forms. Push the dough lightly down and forward with the palm of your hand and turn over with your fingertips until smooth. Form into a flat ball and cover with plastic wrap. Place in the refrigerator to rest for 20 minutes.
• Peel and core the apples. Cut each apple into eight thick wedges, toss in the lemon juice and keep chilled until ready to use.
• Lightly whisk the eggs and egg yolk with the sugar. Add the cinnamon and cream, mix well and set aside.
• Roll the dough into a 2-3 mm (1/8 inch) thick round. Line the flan tin with the pastry, making sure there are no air pockets and that the dough is lying directly against the tin to prevent shrinking. Chill in the refrigerator for 30 minutes.. Arrange the apple wedges on their sides over the base of the pastry, making sure that it is well filled, then pour the cream mixture over without overflowing. Bake for 45-60 minutes, or until set. Serve warm, dusted with sifted icing sugar.

Make 6-8 servings.