(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
To make pastry: rub Flora into the flour until mixture resembles fine even breadcrumbs.
Add sugar and mix in. Add water and mix with a round bladed knife to a firm dough.
Knead on a lightly-floured surface until smooth.
Cover and chill.
Roll out pastry and use to line a 20cm flan dish.
Bake blind by lining the pastry with greaseproof paper and filling with dry baking beans. Place in preheated oven 190ºC, 170ºC fan, gas mark 5 for 10 minutes. Remove paper and beans and cook for a further 5 minutes.
Cut cooking apples into chunks and place in a pan with sugar and lemon juice. Cook over a low heat until apples are soft and become a puree. Cool.
Spoon into a pastry case and arrange over-lapping apple slices over the top. Place back in the oven for 20 mins until the apple is lightly coloured and glaze with the apricot jam.