Let's Begin!

Crust

• Rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly.
• Mix in the cold water until it forms a dough, then form into a puck shape.
• Cover and chill for at least 30 mins.
• On a lightly floured surface, roll out the pastry dough to roughly the size of a quarter coin, and line a 9 inch tart tin, leaving some overhanging.
• Fill with some baking beans to weigh it down (use dried rice or lentils if you don’t have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for 10-15 mins more until the pastry is biscuity.
• Trim away any overhanging pastry with a serrated knife. Set aside to cool.

Filling

• Set aside four of the apples, then peel, core, and roughly chop the rest. Put them in a shallow saucepan with 2 tbsp water, all but 1 tbsp of the sugar and the alcohol, if using.
• Cover and cook over a low heat for 25-30 mins, stirring occasionally until the apples have collapsed into a purée.
• Preheat oven to 350°F.
• Peel, core and halve the remaining apples, then cut into even-sized slices. Spread the apple purée over the base of the tart case, then arrange the apple slices in neat, even circles, starting from the outside.
• Brush the apples with butter, then scatter over the reserved sugar and bake for another 20-25 mins until golden.

Glaze

• When the tart has finished baking, glaze generously with the jam mixed with 1 Tbsp of hot water. then leave to cool a little.
• Serve warm or cold, and enjoy with family and friends!