|All-purpose flour||for dusting||-|
|Lemon, finely grated and juiced||3||0.2|
|Calvados or brandy||28||2.1|
Roll the pastry out on a lightly floured surface and line the pan. Trim around the top of the pan and prick the pastry base with a fork. Chill the pastry crust for at least 30 minutes.
Preheat the oven to 400°F (200°C). Line the pastry crust with parchment paper and fill with baking beans. Bake for 15 minutes. Remove the paper and beans, then return to the oven for another 5 minutes, or until the pastry is a light golden color.
Melt the butter in a saucepan and add the cooking apples. Cover and cook over low heat, stirring occasionally, for 15 minutes, or until soft and mushy.
Push the cooked apple through a sieve to produce a smooth purée, then return it to the saucepan. Reserve 1 tablespoon sugar and add the rest to the apple purée, then stir in the lemon zest and Calvados. Return the pan to the heat and simmer, stirring continuously until it thickens.
Spoon the purée into the pastry crust. Peel, core, and thinly slice the dessert apples and arrange on top of the purée. Brush with the lemon juice and sprinkle with the reserved sugar.
Bake for 30–35 minutes, or until the apple slices have softened and are starting to turn pale golden. Use a small, sharp knife to trim the excess pastry for a neat edge (see Baker’s tip).
Warm the apricot jam and brush it over the top. Cut into slices and serve.