FRENCH APPLE TART WITH APPLE COMPOTE

Preparation Method :

• Preheat oven to 180°C / 350°F / Gas mark 4.
• The Pastry: Blend butter and egg yolk until smooth and creamy. Add flour and water, blend again until dough just comes together.
• Transfer to a lightly floured work surface and knead until smooth. Wrap in clingfilm and chill for half an hour.
• Allow pastry to return to room temperature before rolling out and lining a 9-inch loose-bottomed flan tin.
• The Filling : Simmer the chopped cooking apples with orange juice. Mash, then add caster sugar to taste.
• Spread half the mashed apple mixture over pastry, then top with apple slices arranged in neat concentric circles, overlapping to fill shell completely.
• Sprinkle with sugar and cinnamon and dot with butter.
• Bake the tart on a baking tray for an hour or until apples are browned and pastry is golden.
• Remove from oven and stand for 10-12 minutes before lifting tart from tin.
• Heat the apricot jam and lemon juice for 5-7 minutes or until bubbling. Strain, then brush over apple slices to glaze.