Created by ImPat on March 30, 2019
Step 1: To make the pastry, beat butter, sugar and extract in the bowl of an electric mixer until light and fluffy and add egg and beat until combined.
Step 2: Sift the flours and custard powder together, then gradually add to the butter mixture, beating until combined and then transfer dough to a lightly floured bench, shape into a flat disc and enclose in plastic wrap and refrigerate for about 1 hour, or until firm.
Step 3: Roll out the pastry between two sheets of baking paper to form a 30cm circle and then lift paper onto an oven tray, remove and discard the top layer of paper.
Step 4: Peel and core apples and cut into quarters, then cut into 1cm-thick slices and place in a bowl with the custard powder, sugar and lemon juice, and toss to combine.
Step 5: Spoon mixture into the centre of the pastry, leaving about a 5cm border and using the baking paper as a guide, fold pastry over apple mixture.
Step 6: Cook in a hot oven (200C) for 15 minutes and then reduce oven to moderate (180C) and cook for a further 20-25 minutes, or until pastry is golden.
Step 7: Brush warm jam over pastry and filling and stand for 10 minutes before serving with thickened cream.