Ingredients

Method

Put the butter in the mixer with a paddle attachment and beat until light and fluffy.

Add the sugar slowly a little at the time and beat to combine.

Beat the eggs a little so that they are combined and add them to the mixture a little at the time until they are just incorporated.

Mix the salt with the flour and add to the mixture until it just comes together. Don't over mix.

Place in the fridge to chill for 20 minutes.

Heat the oven to 190ºC / 375ºF.

Grease the flan/tart dish.

Roll out the pastry to a circle just larger than the dish. Line the dish carefully with the pastry.

Prick the pastry all over with a fork and line the dish with greaseproof paper, fill the flan /tart case with rice or baking beans and cook for 15 minutes.

Peel and slice the cooking apples and place in a saucepan, add a little water and cook until soft.

Fill the pastry case with the cooked apples.

Slice the eating apples and arrange them over the top of the cooked apples.

Mix the apricot jam and lemon juice together in a small pan and heat gently. Brush over the flan and place in the oven for a further 15 minutes.