6 oz (175 g) plain flour
½ teaspoon baking powder
1 oz (30 g) icing sugar
A pinch of salt
4 oz (125 g) butter or margarine, softened
3–4 tablespoons cold water
4 apples
5 tablespoons apple compote (apple sauce) or stewed apple
4 tablespoons apricot or other pale jelly
2 tablespoons water
½ lemon
1. Sift dry ingredients into a medium-sized mixing bowl.
2. Add the butter and cut it into small pieces. Rub it into the flour with the tips of your fingers, until the mixture resembles fine breadcrumbs.
3. Add the water, a tablespoon at a time, and press the mixture together into a ball. The pastry should be soft, but not sticky. Refrigerate for 20–30 minutes.
4. Squeeze the lemon into a bowl of cold water. Core, peel and quarter the apples. After each quarter is peeled place in the bowl of lemon water, to prevent the apple from going brown.
5. Grease a flan dish and roll out the pastry on a floured board. Place the pastry in the dish and trim to fit, making sure it comes up the sides. Prick the base all over with a fork.
6. Spoon the apple compote onto the base, and spread out with the back of the spoon. Slice the apples thinly and arrange in overlapping circles.
7. Cook in the oven at 180°C Gas Mark 6 for 30–40 minutes, or until the pastry is golden brown.
8.
Heat the jelly and the water in a small saucepan. When it is warm and runny,
brush it over the apple slices,
to make a glaze. Serve