Apple and cinnamon slice

Use a roasting tin or rectangular baking tin with dimensions of around 30cm by 24cm. Cuts into 15 squares.

For the pastry
200g plain flour, plus extra for dusting
125g firm lightly salted butter, diced
50g icing sugar
2 medium organic egg yolks

For the filling
Juice of 2 lemons
1 kg Bramley apples
2 medium organic eggs
1½ tsps ground cinnamon
75g clear honey
125g caster sugar

Step 1) Put the flour in a bowl and add the butter. Rub into the flour with your fingertips to a coarse crumb consistency. Stir in the icing sugar, egg yolks and 1 tbsp ice cold water to make a soft dough. Turn out on to the worksurface and knead lightly until smooth (alternatively, make the pastry in a food processor). Cover in clingwrap and chill for at least 30 minutes.

Step 2) Preheat the oven to 200˚C/400˚F/Gas 6. Roll out the pastry on a lightly floured surface and use to line the roasting or baking tin so it comes around 1cm up the sides. Trim off any excess. Line with greaseproof paper so it comes up the sides of the tin and fill with baking beans or dried beans for blind baking. Bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes. Remove from the oven and reduce the temperature to 180˚C/350˚F/Gas 4.

Step 3) Put the lemon juice in a large bowl. Peel, core and quarter the apples. Grate them into the bowl, frequently mixing with the lemon juice to stop them browning. Beat the eggs and add to the bowl with the cinnamon, honey and caster sugar. Mix well and turn into the pastry case, levelling out the apples in the juices.

Step 4) Bake for around 45 minutes or until the filling is lightly set and the apples are beginning to colour. Cut into squares and serve hot or cold - it is delicious served slightly warm with crème fraîche or vanilla ice cream.

Recipe by Joanna Farrow

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