Ingredients:

For Filling:

115 grams castor sugar

1kg apples, peeled, cored and cut into wedges or halves

1 tablespoon lemon juice

Strips of lemon rind to decorate (optional)

Mint sprigs to decorate (optional)

115 grams unsalted butter

For the Pastry:

225 gms plain flour

1 tablespoon castor sugar

2 tablespoons fresh cream

130 gms butter, diced

Directions:

• To make the pastry mix the flour and sugar in a bowl, add butter and rub in until the mixture resembles fine bread crumbs.
  
• Add enough fresh cream to bind the dough. Form into a ball with your hands, cover and chill for at least 30 minutes.
• Spread butter over the base of a heavy cake tin, sprinkle sugar and arrange the apple slices on the top. Sprinkle lemon juice and cook over moderate heat, shaking the pan occasionally, for 20-30 minutes. If a lot of juice is left, boil it to make a thick syrup and pour it over the apples again.
  
• Roll out the pastry dough on a floured surface until slightly larger than the tin. Top the apples with the pastry dough and tuck the edges of the pastry down the sides of the tin.
  
• Prick the pastry all over with a fork and bake for 20 minutes until pastry turns golden.
  
• Turn the tart apple side up onto a serving plate, decorate with mint sprigs and lemon rinds and serve with cream.