Cox’s Creamy Apple Tart from Sweet Dreams by Josceline Dimbleby

Ingredients

• finely grated rind and juice of 1 orange
• 5 fl oz (150 ml) carton of double cream
• 1 oz (25 g) demerara sugar
• 2 tablespoons (2 x 15 ml spoon) icing sugar
• 6 oz (175 g) plain flour
• 1½ lb (675 g) Cox’s apples (or dessert pears or fresh apricots)
• 4 oz (100 g) butter, plus extra for greasing
• 1 tablespoon (15 ml spoon) water
• juice of ½ lemon
• 2 oz (50 g) caster sugar
• 1 oz (25 g) butter