Tarte aux Pommes

Method

Rub the cold butter into the flour and salt until resembling breadcrumbs, then bind with cold water and egg yolk to form a soft dough. Chill for 30 minutes, then roll out and line a 23cm tart tin, prick the base and chill again for 20 minutes. Peel, core and slice the apples thinly, toss with sugar, cinnamon and lemon juice. Arrange the apples in overlapping rows in the pastry case, dotting with butter between layers. Fold the pastry edges over the apples in a rustic manner, brush with milk and bake at 200C for 35-40 minutes until golden and the apples are tender. Warm the apricot jam and brush over the hot tart for a glossy finish, then cool before serving.