Pastry:
4oz/100g butter
8oz/225g plain flour
1 egg, beaten
(you can add 1oz icing sugar, but I prefer not to)
Tart:
4 eggs
8oz/225g caster sugar
2 lemons, grated rind and juice of
4oz/100g butter, melted
2 large cooking apples (Bramley, or similar), quartered, cored and peeled
2 eating apples, cored and finely sliced (red ones look great unpeeled!)
1oz/25g Demerara sugar
Oven: preheat a baking tray in the oven heated to 200deg C
Make the pastry, either by hand or processor, and then chill it for about 20 minutes before putting it into a 11inch flan tin. (If you go slightly over the edge with the pastry, you can then cut it off after cooking, so any over-brown bits disappear.) Put the tin back into the fridge while you are doing the next bit.
In a large mixing bowl, beat together the eggs, castor sugar, lemon rind and juice. Then stir in the melted butter. Get the dessert apples on standby, and grate the cooking apples straight into the bowl using a coarse grater. Stir in the cooking apples.
Pour the apple mixture into the flan tin, and then put the eating apples around the edge as per the picture. Lastly, use the Demerara sugar all over the eating apples.
Bake on the preheated tray for about 40 minutes. The tart needs to be set in the centre, and slightly brown.
