200g plain flour
175g caster sugar
1 egg yolk
1tsp vanilla essence
600g eating apples
2tbsp granulated sugar
100g apricot jam or redcurrant jelly
Place the butter and flour in a large bowl rub the butter into the flour by pinching and lifting the mixture until it resembles breadcrumbs. Stir in the sugar with a wooden or metal spoon, then add the egg yolk and vanilla extract. Stir again until the mixture comes together in a soft dough. Wrap the dough in cling film and chill in the fridge for 30min.
Peel core and thickly slice the apples, half fill a bowl with water and a splash of vinegar, add the apple slices and then set aside (the acidualted water will prevent the apples from turning brown) . Place a piece of non stick baking paper on a baking sheet. Draw a 24cm circle on the paper and simply press out the dough until it is the same size as the circle. Drain the apple slices and discard the water. Pat the apples dry with kitchen paper and then lay the slices out in neat rows on on top of the pastry, pressing down lightly. Sprinkle with the granulated sugar and bake at 180C for 45min or until the apples are cooked through and the pastry is golden and crisp. Then set aside to cool.
Meanwhile place the apricot jam in a small saucepan with 2tbsp water. Bring to the boil and then spoon or brush over the apple tart and leave to cool and set. Serve slices of the tart with a spoonful of whipped cream.