To make the
pastry, sift the flours into a bowl with the salt, adding in the wheat
flakes from the sieve. Add 15ml of the caster sugar and rub in the
butter until the mixture resembles breadcrumbs. Work in the egg yolk and
if necessary, 15-30ml cold water. Knead lightly to bring together, wrap
in clear film and chill for 10-20 minutes. Preheat the oven to 375F, Gas
5. Roll out the pastry to a 23cm or 9" round and use to line a 20cm or
8" flan tin. Line with grease proof paper and fill with baking beans.
Bake blind
for 15 minutes, then remove the paper and beans and cook for a further
5-10 minutes, until the pastry is crisp. Meanwhile, peel, core and slice
the apples, then toss in lemon juice. Melt the butter, add the demerara
sugar and fry the apple until golden and just tender. Arrange in the
pastry case. Preheat the oven to 425F, Gas 7. Whisk the egg whites until
stiff. Whisk in half the remaining caster sugar, then fold in the rest.
Pipe over the apples. Bake for 6-7 minutes. Serve hot or cold with cream
or ice cream.
Like pears,
quinces substitute well in most apple recipes. If you ever find any
quinces, this is the ideal tart to use them in.
