Cheffy: easy meals

Method

1. Sift the flour and salt onto a cold worksurface (marble is ideal). Make a well in the centre. Add the butter, sugar, egg yolks and vanilla essence. Using the finger tips of one hand, pinch and work together until the mixture is well blended.

2. Gradually draw in the flour to form a dough. Knead gently until smooth. Wrap the pastry in foil or in a polythene bag. Chill for at least an hour or overnight.

3. Roll out the pastry on a lightly floured surface. Use to line a 23 cm (9in) round fluted flan tin. Roll away an excess dough with a rolling pin. Place on a baking tray. Chill for 30 min.

4. Preheat oven to 200°C.

5. Prick the base of the flan case with a fork. Line with parchment paper and weigh down with baking beans. Bake in the oven for 10-15 min. Remove paper and beans and bake for a further 5 min until base is crisp.

6. Meanwhile: Quarter, core and roughly chop the apples. Melt the butter in a large saucepan. Add to the pan with the water. Cover the pan. Cook gently for 10-15 min until soft and pulpy.

7. Rub the cooked apple through a sieve to remove the skins. Heat the apple puree with 45 ml of the apricot jam and caster sugar, lemon rind and brandy for 10-15 min, stirring frequently, until thickened.

8. Spoon the puree into the flan case. Arrange the apple slices on top in circles.

9. Brush the apple slices with lemon juice. Sprinkle with remaining sugar. Return to the oven. Cook for 20-30 min until apples are lightly tinged golden brown. Gently warm the remaining jam with the lemon juice. Sieve and brush over the tops and sides of the flan to glaze. Serve hot or cold in slices.