Ingredients
100g plain flour, sifted
1 tbsp caster sugar
50g butter
1 egg, beaten
filling
450g cooking apples, peeled, cored and chopped
1-2 tbsp caster sugar
40g flaked almonds
40g melted butter
whipping cream
Method
Sift the flour and sugar together into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Blend together with the egg. Knead lightly until smooth, then wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 200°C Gas 6
Roll out the pastry and use it to line an buttered, 108 cm loose-bottomed fluted flan tin.
Mix the chopped apple with the sugar, adding more sugar if the apples are very sharp.
Place them in the pastry case and sprinkle the top with thw flaked almonds and then the melted butter.
Place on a baking sheet and cook in a preheated oven for 30-35 minutes, until the apples are cooked. If the top seems to be browning too quickly, cover with greaseproof paper. Serve warm, with the cream.
