Pastry ingredients
1 1/2 cups or 185gm plain flour
100gm chilled unsalted butter
2-3 tbsp chilled water
Fillings
ingredients
2 cooking apple
3 tbsp sugar
1 egg
1/3 cup or 80ml cream
1 tsp vanilla essence
Preparation
- Stiff the flour into a bowl, then using just your fingerti@ps , rub the butter into the flour until the mixtures resembles breadcrumbs. Make a well in the centre and add almost all the water. Using a knife mix to a dough, adding more water if necessary. Gather together and turn out onto a sheet baking paper. Press together gently until smooth wrap and chill for 15 minutes. Roll out to fit 23cm 9" loose-bottomed, fluted, flan tin, Line the tin, with the pastry, trimming any, excess. Chill for 20 minutes. Preheat the oven to moderately hot 190C (375C/Gas No. 5)
- Line the pastry with a sheet of crumpled baking paper and fill with baking beads or ricer. Bake for 10 minutes, remove the paper and beads, and bake for 15 minutes, until cook on the base and golden around the edge; cool
- Peel, core and thinly slice the apples. Arrange in the pastry shell with the slices overlapping, sprinkle with two tablespoons sugar and bake for 15 minutes. Meanwhile , whisk together the egg remaining sugar and the cream. Stir in vanilla essence, then pour carefully over the apples. Bake for 35 minutes, or until the cream mixture has set and is puffed and golden (it will sink down as it cools) Serve hot or at room temperature.