Apricot apple pie A perfect seasonal treat for a Sunday lunch or special occasion. Little ones will love crumbling butter into the flour - making a jolly mess while at it. Leave the apple slicing to the adults, before letting the kids get creative with the decoration. This tart tastes heavenly with a nice dollop of vanilla ice cream. Ingredients Pastry 225g plain flour 100g butter, diced 30g caster sugar 6-8 tbsps cold water Filling 150ml crème fraiche 150ml double cream 2 tbsps caster sugar 2 egg yolks 4 medium eating apples 2 tbsps lemon juice 3 tbsps apricot jam, to glaze Method Place the plain flour in a bowl and add the diced butter block. Rub the butter into the flour using your fingertips, until the mixture resembles fine breadcrumbs. Stir through the caster sugar. Make a well in the centre and add the water a little at a time until the pastry comes together. Knead lightly in the bowl until smooth, wrap in clingfilm and chill in the fridge for 30 minutes. Once rested roll out the pastry on a lightly floured surface and use to line an 8” tart tin, trim away the excess neatly. Line the pastry case with a sheet of non-stick baking paper and fill with baking beans. Bake in the oven (200c/180c (fan)/ Gas Mark 6) for 15 minutes before removing the paper and beans and baking for a further 5 minutes. Reduce the oven temperature to 180c/160c (fan)/Gas Mark 4. Beat together the crème fraiche, double cream, sugar and egg yolks and pour into the pastry case. Bake in the oven for 15 minutes until just set. Remove from the oven and allow to cool fully before serving. Core and thinly slice the apples, and fill the top of the tart. When completed warm the apricot jam and brush lightly over the apples to glaze. Serve with a lovely dollop of vanilla ice cream.