Blood sausage roasted apple pie with ginger shallot gastrique

Pulse flour and a pinch of salt with cold cubed butter to coarse meal; add the egg and a dash of water and mix until it comes together.

Roll the dough between a silicone mat and parchment into a 3 mm disc; freeze about 20 minutes, then refrigerate until needed.

Cut a circle a couple of inches wider than an 11 inch fluted tart pan, line the greased pan, push the dough into the corners, form a lip, trim and smooth; prick with a fork and freeze.

Blind bake 20 minutes, remove the pie weights and bake 10 minutes more.

Cook three thinly sliced onions in a tablespoon of duck fat with salt, pepper and brown sugar over medium low about 40 minutes for the marmalade.

Cover peeled, cored, halved Granny Smith apples (sugar and cinnamon optional) and microwave about 10 minutes for apple sauce.

Peel, quarter, core and cut opal apples into 12 wedges each; sear in duck fat with a sprinkle of brown sugar.

Peel and slice cooked potatoes; peel the casing from the blood sausage and cut each into nine portions.

Spread the onion marmalade in the shell, then the apple sauce; overlap potatoes, sausage and apples on top.

Bake at 400 F / 200 C about 50 minutes, checking after 40.

For the gastrique, mince shallots and crystallized ginger; cook down honey, add apple cider vinegar and cook to take the edge off the acidity.

Add stock and reduce by half; season lightly with salt and pepper, add a few drops of lemon juice, take off the heat and mount with a few chunks of butter; add the shallots.