2 cups plain flour
2 Tbsp caster sugar
125g unsalted butter, chopped
¼ cup water
1 Tbsp lemon juice
2 apples, peeled, cored, cut into wedges
½ cup thickened cream
⅓ cup caster sugar
¼ cup almond meal
2 tsp cornflour
½ tsp vanilla paste
Icing sugar mixture and whipped cream, to serve
Preheat oven to moderately hot, 190C. Lightly grease rectangular 9.5x33cm loose-bottomed flan pan.
Sift flour into large bowl. Stir in sugar. Rub in butter until mixture resembles breadcrumbs. Add water, egg-yolk and juice and mix to a pliable dough.
Knead gently on a lightly floured surface. Wrap in plastic wrap. Chill for 30 minutes.
Roll out between two sheets of baking paper. Ease into prepared pan, trim edges. Chill 10 minutes. Bake blind (see tip) for 10 minutes. Remove paper and filling. Bake further 10 minutes.
To make the filling, arrange apples in pastry cases. In a bowl, whisk together all the remaining ingredients.
Pour egg mixture over apples. Bake for 40-45 minutes, until set. Dust with icing sugar and serve with whipped cream.