Steps
- Pulse 180g of bread flour, 20g of icing sugar, 1 pinch of salt, and 100g of cold cubed unsalted butter for 8 seconds, until crumbly.
- Add 1 egg yolk and 1 tablespoon of cold water. Mix into a dough, knead briefly, wrap, and chill for 30 minutes.
- Beat 60g of icing sugar with 110g of melted unsalted butter, 5 egg yolks, 1 egg, and 1 teaspoon of cinnamon. Set aside while the oven heats to 350°F / 180°C.
- Grease and flour a pie pan, 10½in / 27cm across the top, 9in / 23cm at the base, and 1¼in / 3cm deep. Roll the dough ⅛in / 3mm thick and line the pan; trim.
- Cut 230g of thinly sliced cored tart apples into thirds and toss with 1 tablespoon of rice flour. Arrange in the pastry, pour over the filling, and shake gently.
- Lower the oven to 325°F / 160°C and bake for 40 minutes, until set. Raise to 350°F / 180°C and bake for 10 minutes, until golden.