- 1.5kg Granny Smith apples, peeled, cored, quartered
- Squeeze of lemon juice
- 70g ( cup) caster sugar
- 1 vanilla bean, split, seeds scraped
- 2 tablespoons water
- 1 bunch (500g) rhubarb, trimmed, chopped
- 1 egg, lightly whisked
- 1 tablespoon demerara sugar
- Double cream, to serve
- 450g (3 cups) plain flour
- 80g (1/2 cup) icing sugar mixture
- 225g butter, chilled, chopped
- 80ml ( cup) iced water, plus extra, if needed
- 1 teaspoon ground cinnamon
- 20cm (base measurement) springform pan, food processor,
Preheat the oven to 180C/160C fan forced. Release the base of a 20cm (base measurement) springform pan and turn over. Spray with oil. Place a sheet of baking paper over the base, allowing 4cm to overhang. Secure back in the pan. Spray the side with oil.
Cut apple into thick slices, transferring to a bowl of water with lemon juice to prevent discolouration. Drain the apples and place in a large wide saucepan or deep frying pan. Sprinkle with the sugar. Add the vanilla bean, seeds and water. Cover and bring to a simmer over low heat. Cook, gently turning occasionally, for 5 minutes or until just tender. Add the rhubarb. Cook for a further 3 minutes or until just tender. Uncover and increase heat to medium-high. Cook for 2 minutes or until liquid has almost all evaporated. Drain. Cool to room temperature.
For the pastry, process the flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add water and process until the dough just forms small clumps (adding a little more water if necessary). Turn onto a work surface and gently bring the dough together.
Divide dough into 3 equal portions. Reserve 2 portions. Divide remaining portion in half. Roll out 1 half between 2 sheets of baking paper to form a 20cm disc. Line base of prepared pan with the pastry, pressing gently into edges. Roll out remaining half between 2 sheets of baking paper to a 20cm disc. Transfer to a chopping board. Place the pan and board in the fridge for 30 minutes to rest.
Meanwhile, roll out 1 reserved portion of pastry between 2 sheets of baking paper to a 22cm square. Place 1/2 tsp cinnamon in a small sieve and dust evenly over the pastry. Roll the pastry firmly into a log shape. Repeat with remaining portion of pastry and cinnamon. Trim the ends from the logs, then cut logs into neat 7mm-thick slices (you will have some dough leftover). Line side of pan with 1 row of slices, followed by another row until the side is completely covered. Pinch off pieces of leftover dough and push into gaps between slices to seal.
Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and pastry weights or rice. Bake for a further 15 minutes or until light golden. Set aside to cool completely to room temperature.
Spoon apple mixture into the pan. Remove pastry disc from the fridge to soften slightly. Brush the top of the side of the pastry case with egg. Top with the pastry disc and press to seal. Brush with egg. Sprinkle with demerara sugar. Bake for 45 minutes or until golden. Cool in pan for 15 minutes. Serve with cream.