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Ingredients:
• 375g packet sweet shortcrust pastry, or a batch of your own favourite sweet pastry
For the filling:
• 1kg cooking apples, peeled, cored and roughly chopped
• Enough sugar to to taste (I often don't put any sugar in at all)
• Finely grated zest of 1 lemon
• For the topping:
• 4-5 dessert apples, peeled and very thinly sliced
• 4-6tbsp apricot glaze or sieved apricot jam, warmed
• Crème fraiche, to serve
• Equipment 20-23cm round tart tin, or about four 10cm individual tart tins well buttered.

Method:
• Roll out the pastry and line your buttered tin. Bake the pastry for about 10 minutes until it is cooked and crispy. To stop it from rising, you can put a layer of foil over the pastry and weigh it down with some rice or dried beans.
• Meanwhile, place the cooking apples into a large saucepan with a tablespoon of water and cook until soft.
• Mash the apples with a fork, taste and add sugar to taste.
• Spread the mashed apples into the blind baked pastry case.
• Arrange the thinly sliced dessert apples around the edge of the tart in a fan so that they are overlapping, until the tart is completely covered.
• Place the tart onto a baking tray and into the oven, cook for about one hour until the apples have browned at the edges and are cooked through.
• Heat the apricot jam and paint it sparingly onto the tart, making sure you cover all the apples and the edges of the pastry.