Denise Tollyfield 20 min. 30 min.

[Serves 4]

You will need 1 x 20cm fluted flan ring with a loose bottom, lightly greased.

Pre heated oven gas 5/ 190c


250g plain flour plus pinch of salt

125g cold unsalted butter, cubed

25g Caster sugar

1 egg yolk mixed with 4 tblsp chilled water


600g cooking apples, peeled, cored & chopped roughly

75g caster sugar

½ tsp cinnamon

½ tsp mixed spice


3 – 4 eating apples (Cox’s or Braeburn for example)

75g apricot jam or glaze

  1. Make the pastry. I always use a processor for this: tip the flour into the bowl with a pinch of salt and the sugar then add the cubed butter. Process for a few seconds until the mixture looks like breadcrumbs.
  2. Keeping the processor running, add the egg & water mix slowly until the mixture comes together into a smooth ball.
  3. Wrap in clingfilm and chill briefly in the fridge.
  4. Meanwhile, make the filling: put the prepared cooking apples into a pan with the sugar and spices. Simmer gently on the hob until soft. Set aside to cool.
  5. Roll out the pastry to fit the flan ring and prick the base.
  6. Spoon the cooled filling into the pastry case and smooth down.
  7. Peel, core and slice the eating apples thinly and arrange neatly in concentric circles over the filling.
  8. Brush with half of the apricot jam and place in the centre of a pre heated oven for 30-35 minutes until the apples are nicely browned.
  9. Remove from the oven and brush with a little more apricot jam to finish and serve warm with whipped cream.