(Serves six to eight)

2 large green apples
250 g plain flour
Pinch of salt
125 g butter
1 egg yolk
450 g mincemeat
Beaten egg to glaze
Icing sugar for dusting

Peel, core and slice the apples into a pan, add a tablespoon of water and cook gently until the apples are soft, then allow them to cool.

Sift the flour and salt into a bowl and rub in the butter. Mix to a dough with the egg yolk and a little ice-cold water and knead lightly until smooth.

Cut off and reserve one-third of the pastry and wrap it in cling film, then use the rest to line a 23-cm tart tin.

Chill both the reserved pastry and the lined tin in the fridge for 30 minutes.

Preheat the oven to 200˚C. Spread the apples evenly into the tin and top with the mincemeat. Roll out the reserved pastry and cut it into strips to make a lattice, using the beaten egg to stick the strips to the edges of the tart. Brush the lattice with beaten egg and bake for about 25 minutes until the pastry is crisp and golden.

Dust the tart with icing sugar and serve either warm or at room temperature with cream or custard.