French Apple Tart

. Heat the oven to 200°C (400°F). Line a 9 inch tart pan with the pastry. Chill briefly then bake blind for 15 minutes. Leave to cool.

2. In the bottom of the cold pastry case spread the cold apple puree or sauce— this must be thick; if it seems at all runny, dry it by stirring in a pan over low heat and then leave until cold before using.

3. Put the corn syrup or honey in a small heavy-bottomed pan. Heat gently and stir in the lemon rind and juice.

4. Cut the apples into thin slices. Cover the puree or sauce with rings of overlapping apple slices, starting with the outside and

5. working towards the centre. Pour the lemon syrup over the apples. Bake for 20 minutes to cook the apples. Leave to cool.

6. Heat the redcurrant or crabapple jelly with the water. Brush the cold apples with jelly and leave to set.

2 1/2 cups All purpose flour
pinch of salt
2 teaspoons superfine sugar
3/4 cup butter or margarine
1 medium-sized egg yolk
2 teaspoons cold water

1. Sift the flour, sugar and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.

2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.

3. When it resembles even breadcrumbs, mix together the egg and water, sprinkle on half the egg and mix and stir with a knife, until it clings together.

4. Add the rest of the egg and water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.

5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.