MAKE THE PASTRY
Put the flour and butter into a large bowl and rub in the butter, until the mixture resembles breadcrumbs.
Add the lemon zest and juice, and beaten egg, and stir with a round bladed knife, adding water a little at a time, until the mixture clumps together but is not soggy. Work it with your hands for a moment, then place in cling film and let it rest in the fridge for 30 minutes.
PREPARE THE FILLING
Place the sugar, cinammon and cornflour in a bowl, and mix together.
Put apple slices in the bowl and coat with the sugar mixture.
ROLL OUT PASTRY
Take a deep flan dish, and roll out pastry to line the bottom and the sides. Cut off the excess and put to one side.
Tip the apple mixture onto the pastry, levelling the top.
Spoon the Caramel over the apple mixture.
Fold over the top of the pastry edges, crimping as you go to make a neat pattern. Roll out the left-over pastry and use cutters to make pastry decorations. I used firework cutters as it was for a bonfire party.
Bake at 200C/400F/Gas 6, for around 45 minutes, shielding the top with foil for the last 15 minutes if it is starting to burn.
Remove from oven and leave to cool before cutting.
Serve with cream or custard.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.