👨‍🍳 Instructions

1. 1

   For the pastry: Combine flour, icing sugar, and salt in a food processor. Add chilled butter and pulse until the mixture resembles breadcrumbs. Add egg yolk and cold water, and process until the dough just comes together.

   💡 Tip: Do not overmix the pastry dough.
2. 2

   Turn the dough onto a lightly floured surface, form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ⏱️ 30 minutes

   💡 Tip: Chilling the dough makes it easier to roll and prevents shrinkage during baking.
3. 3

   Preheat oven to 180°C (350°F). Grease and flour a 27 cm (10.5 inch) tart tin.

   💡 Tip: Ensure the tart tin is well-greased to prevent sticking.
4. 4

   Roll out the pastry to about 3mm thickness and line the prepared tart tin. Trim any excess pastry.

   💡 Tip: Roll the pastry evenly to ensure consistent thickness.
5. 5

   For the filling: In a bowl, whisk together melted butter and icing sugar until smooth. Beat in the egg yolks and whole egg, then stir in the cinnamon and rice flour.

   💡 Tip: Ensure all ingredients are well combined for a smooth filling.
6. 6

   Toss the sliced apples with the filling mixture until evenly coated. Arrange the apples in the pastry-lined tin.

   💡 Tip: Layer the apples attractively for a beautiful presentation.
7. 7

   Bake for 40-45 minutes, or until the pastry is golden brown and the filling is set and lightly golden.

   ⏱️ 45 minutes

   💡 Tip: Check for doneness by inserting a knife into the center; it should come out clean.
8. 8

   Let the tart cool in the tin for at least 15 minutes before serving.

   💡 Tip: Allowing the tart to cool helps it set properly.