Vampire's Apple Tart

Homemade apple tart glazed with plum jam. Recipe adapted from the BBC Food french apple tart:

Ingredients

For the Pastry:

125g Butter (cold)

200g Plain Flour

1 tbsp Light Brown Sugar

1 egg

Pinch of Salt

For the Filling:

8 Apples (Preferably at least one with red skin for the decoration)

50g Light Brown Sugar

2 tbsp Damson Gin (optional - other spirits like brandy work well too)

25g Butter

4 tbsp Plum Jam (Could use other red jam such as strawberry or raspberry)

Make the Pastry:

Rub the butter into the flour, sugar and salt until breadcrumb texture is achieved
Mix in the egg to form a soft dough
Chill in the fridge for 30 minutes

While the pastry chills:

Preheat the oven to 180 C
Peel and chop 7 of the apples into chunks
Heat the apples, water, sugar and damson gin (if using) on the hob on a low heat for 30 minutes or until it forms a puree
Stir in a spoonful of the jam

Once the puree is cooking:

Remove the pastry from the fridge, roll out to a £1 thickness and line a fluted tart tin or other shallow tin
Cover the pastry with baking paper and fill with baking beans or substitute such as dried rice, peas etc
Bake the pastry for 15 min with the baking beans, then 10 min without

Assembly:

Core the remaining apple and slice into wafer thin slices
Turn the oven up to 190 C
Fill the pastry case with the apple puree, then arrange the apple slices in concentric circles
Melt the butter and brush over the whole tart, then sprinkle over a little more sugar
Bake for another 25 minutes

Finishing Touches:

Once the tart is out of the oven, mix the remaining jam with a spoonful of hot water and use to glaze the apples