A classic French recipe.
For 8" flan dish
2 dessert apples
3 cooking apples
Make the pastry: whizz the ingredients together to make breadcrumbs, then add enough water to form a sticky dough.
If you have time, wrap the pastry in greaseproof paper and leave it in the fridge for a few hours.
Place the ball of pastry into a greased flan dish and press it by hand to cover the base and sides.
Peel, core and roughly chop the cooking apples, and place in a saucepan with just a little water, a sprinkle of cinnamon and three dessertspoons of sugar per apple. Boil until the apple is soft and almost puréed. Taste to check for sweetness, add more sugar if you prefer it.
Spoon the purée into the flan case.
Core the dessert apples and slice them very thinly. Arrange the pieces on top of the purée, covering it completely with the pattern. Sprinkle icing sugar on top of the pattern.
Bake in a hot oven, 200 deg C for 30 minutes, or until the smoke alarm goes off. The tart is ready when the pastry is cooked and the apples on top nicely browned.
Serve with cream or ice-cream. Or both.