Ingredients
Method
1.Preheat oven to 180°C/350°F.
2.To make the crème pâtissière: Heat milk and vanilla bean paste in a medium saucepan, over medium heat, until almost boiling. Meanwhile, whisk egg yolks, sugar and cornflour together in a medium heatproof bowl; gradually whisk in hot milk. Return mixture to pan; whisk over low heat about 5 minutes or until thickened. Remove from heat; stir in butter. Cover surface with plastic wrap; refrigerate crème pâtissière until firm.
3.Roll pastry between sheets of baking paper until large enough to line a greased 22cm (9-inch) square loose-based fluted flan pan. Lift pastry into pan, press into base and sides; trim excess pastry. Prick base all over with a fork. Cover; refrigerate 20 minutes.
4.Core and halve apples; slice thinly. Combine apple, sugar and juice in a medium bowl. Spread crème pâtissière into pastry case. Arrange apple slices in slightly overlapping rows, over crème pâtissière. Drizzle with any juices. Bake about 40 minutes or until pastry and apples are golden.
5.Combine jam and the water in a small saucepan. Bring to the boil, stirring constantly, until smooth. Brush mixture over top of apple. Cool; refrigerate about 1 hour before cutting and serving. Dust with a little sifted icing sugar, if you like.
