- 270 g cake flour
- 250 g butter
- 2 free-range egg yolks
- 1 T ice-cold water
- 2 T caster sugar
- 2 t lemon juice
- 1 free-range egg, beaten, for brushing
- 1 T sugar, for sprinkling
- Cream or ice cream, for serving
- For the filling
- 5 Honey Crunch or Granny Smith apples, peeled, cored and cut into chunks
- 50 g butter
- 100 g sugar
- 3 cloves
- 1 vanilla pod
- 1/4 t nutmeg
Preheat the oven to 180°C. In a blender, blend the flour, butter, egg yolks, water, caster sugar and lemon juice until the mixture resembles fine breadcrumbs. Knead lightly to form a dough, wrap in clingfilm and chill for 20 minutes.
Meanwhile, make the filling by placing the apple, butter, sugar and spices into a saucepan. Cook until the apples are just soft, about 10 minutes, then remove from the heat and leave to cool completely.
Divide the pastry in half and roll out one piece to a thickness of 3 mm. Grease a 20 cm ovenproof dish and place the pastry into it, allowing it to overlap the edge of the dish by about 2 mm. Prick the pastry with a fork, line it with baking paper and baking beans and bake blind for 7 minutes. Remove the beans and paper and bake for a further 5 minutes. Allow to cool completely.
Once the pastry and filling are cool, pour the filling over the pastry base. Roll out the remaining pastry and cut a rough pattern around the edge. Place over the filling, brush with beaten egg and sprinkle over the sugar. Bake for 20 minutes, or until the pastry is golden. Serve with cream or ice cream.