Normandy Apple Flan

Shortcrust pastry

• 220 g plain flour
• 170 g unsalted butter, chilled, diced
• 1 pinch fine sea salt
• 1 egg yolk
• 30 g water, chilled

Tart filling

• 1 lemon, thin peelings of skin from half and juice of whole lemon
• 50 g granulated sugar
• 450 g cooking apples, peeled, quartered, cores removed
• 400 g dessert apples, peeled, quartered, cores removed
• 50 - 60 g golden syrup
• 60 g crabapple jelly
  of 60 g redcurrant jelly
• 1 lemon, freshly squeezed juice