For the sweet shortcrust:
8oz cream plain flour
pinch of salt
4 oz butter, cubed
2 tsp caster sugar
Large organic egg yolk
2-3 tbsp cold water

For the apple filling:
4 large Bramley apples
2 sweet red apples
1 tbsp vanilla extract
50g unsalted butter
60g soft brown sugar
2 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
1-2 tsp cornflour

The Make:

Place flour, salt, sugar in a mixing bowl. Rub butter through flour mix with your hand until you reach a breadcrumb consistency. Add egg yolk and mix well. Add cold water until mix forms into a dough. Wrap in cling film and refrigerate for atleast 30 mins.

Peel, core and thinly slice apples. Put butter, brown sugar, vanilla extract, cinnamon, nutmeg and mixed spice into saucepan and simmer at a low heat. Add apples to pan and coat with sticky syrup. Place lid on saucepan and leave to simmer for approx 10-15 mins until lightly cooked (some apples will have stewed slightly which will add to the texture). Remove apples with spoon to a large plate to cool. Now add 1-2 tsp of corn flour to apple sauce in pan and whisk to thicken to create a rich Apple syrup.

Grease a 9inch loose bottom tart pan. Roll out 2/3 pastry into tart pan. Set aside 1/3 pastry for topping later. Pierce some tiny holes using fork. Cover with baking parchment and fill with baking beans. Bake at 180 fan oven for 15 mins. Remove baking beans and parchment. Egg wash pastry and place back in oven at 150 fan oven for 10 mins. Remove and add Apple filling. Pour Apple sauce over Apple filling and spread with back of a spoon. Blitz left over pastry in food processor and sprinkle over top. Cook in oven at 150 fan oven for 20 mins or until golden brown and apples are cooked through.

Enjoy.