Normandy apple tart

Peel the apples and rub with lemon to stop them browning.

Remove the cores with a core remover.

Take the shortcrust pastry out of the fridge 15 to 20 minutes before; on a lightly floured bench roll it in two directions only, keeping a squarish shape large enough for a 20 to 22 cm circle.

Butter the bottom of the dish. Roll the pastry around the rolling pin and unroll it over the dish, ease it into the sides, and trim leaving a little excess.

Prick the base all over with a fork to help the bottom cook.

Whisk 2 eggs, 1 egg yolk, 300 ml cream, 50 g sugar and a few drops of vanilla extract until blended; chill at least 10 minutes.

Cut the apples in half, then quarters, then eighths.

Arrange the apple pieces around the edge flat side down, then fill the inside.

Pour the egg and cream mix gently over and bake; it came out after 35 minutes with good colour.

Use the leftover pastry for an individual tartlet; dust with icing sugar to serve.