Vasco’s Apple Tart

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• 42½ g butter
• ¾ tbsp Iced water

Dice butter and place in freezer (along with a teacup of water!)

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• 56¼ g flour
• ⅛ tsp salt

• sieve

Sift flour and salt into a large bowl

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Rub the butter into the flour with the tip of your fingers, until all the mixture looks like breadcrumbs.

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Add sugar and mix with a fork

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Whisk the egg yolk with the iced water and sprinkle over the mixture. Mix briefly with a fork, pressing lightly to unite the “breadcrumbs”... then use your hand to form a ball of dough.

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• plastic wrap

Wrap the ball of dough in plastic film and place in the refrigerator for at least 30 minutes.

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• 23 cm ceramic pastry case

Meanwhile grease and flour a ceramic pastry case.

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Wash the apples and cut them into thin wedges. Put aside

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When you take the pastry dough out of the fridge, preheat your oven at 190 degrees

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• rolling pin

Roll out the dough and line the pastry case. Pinch throughout the whole of its bottom with a fork.

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Set aside 3 tablespoons of theapricot jam and use the rest to spoon over the bottom of the pastry case. Crush the amaretti biscuits over the jam.

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Place the apple wedges over the jam in concentric circles.

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Bring together the brandy and the remaining 3 tablespoons of jam, by mixing over low heat. Spoon over the apples.

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Put the tart in the oven and cook for 40 minutes

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• Icing sugar

• fine mesh sieve

Sift a little icing sugar over the top before serving!