Pastry

•140g butter, room temp

•55g caster sugar

•1 egg yolk

•2 cups plain flour

•pinch of salt

Filling

• 115g butter, softened

• 115g caster sugar

• 2 large eggs

• 30ml calvados or apple syrup

• 2 tbsp plain flour, sieved

• 115g ground almonds

• 3 braeburn or modi apples, peeled, cored

Method

To make sweet pastry, beat together butter and sugar. Beat in eggs with 1 teaspoon cold water. Stir in flour and salt.

Bring mixture together to form a soft dough, Shape into a ball and cover in plastic wrap.

Chill in fridge for 30 minutes.

Roll pastry out on a floured surface. line a 23cm-diameter, 3cm-deep flan tin with removable bottom with pastry. Prick base with a fork; chill for 15 minutes.

Preheat oven to 200°C. Put a baking sheet in oven to heat.

To make filling, cream together butter and sugar until fluffy. Gradually beat in eggs and calvados. Stir in flour and almonds. Spoon fillinf into the pastry case and spread evenly using a palette knife.

Cut apples in half, then slice into 4mm thick pieces. Press pieces into the filling vertically to form a flower shape.

Bake on baking sheet for 15 minutes or until pastry begins to brown. Reduce to 180°C, cook another 30 minutes. Remove from oven; cool in tin before removing. Serve.

Recipe provided by MiNDFOOD INSEASON