Irish Apple Tart

Method

Make the pastry by rubbing the cold butter into flour, salt and caster sugar until breadcrumb texture is achieved, then bind with egg yolk and cold water to form a dough. Chill for 30 minutes, then roll out two-thirds of the pastry and line a 23cm loose-bottomed tart tin. Toss the sliced apples with brown sugar, cinnamon and lemon zest, then arrange in the pastry case and dot with butter. Roll out the remaining pastry, cut into strips, and create a lattice pattern over the filling, sealing the edges with water. Brush the pastry with beaten egg, sprinkle with demerara sugar, and bake at 200C for 35-40 minutes until golden and the apples are tender. Serve warm with custard or cream.