Method

• 1.
  Preheat oven to 180°C (160°C fan-forced). Grease a 24cm fluted tart pan with extra butter.
• 2.
  Dust a clean work surface with flour. Roll out pastry on the prepared surface until 3mm thick, then use the rolling pin to help transfer the pastry to line the prepared tin. Chill for 15 minutes to firm up. Trim excess pastry. Prick pastry base all over with a fork, then line with baking paper and pastry weights. Bake for 15 minutes, then remove weights and paper, brush with beaten egg and bake for a further 5 minutes. Remove from the oven and set aside to cool.
• 3.
  Using an electric beater, beat the butter, vanilla and sugar until light and fluffy. Add remaining 2 eggs and beat until just combined. Stir in almond meal and flour. Spoon almond mixture into pastry case and level top with a palette knife.
• 4.
  Working with 1 apple at a time, cut the apples into quarters. Remove the core. Thinly slice apples and place slices in a bowl. Add lemon juice (this prevents the apple from browning) and toss to combine.
• 5.
  Starting from the outside of the pie, layer the apple slices, trimmed-side down, into the almond mixture in a circular direction, overlapping each piece slightly, finishing in the centre to create a ‘rose’ (see notes).
• 6.
  Combine the jam with 2 tbs hot water in a small bowl, then brush over the apple slices and bake for 35 minutes or until golden. Cool in the pan.
• 7.
  Dust with icing sugar and serve with ice cream.