Apple Butter Scotch Tart

• pastry using 120 g flour
• 500 g cooking apples (or substitute rhubarb or

Make a pastry case (to line a 21 cm flan case), fill it with the cored, peeled and fairly thinly sliced cooking apples and spread over the top a walnut-coloured butterscotch paste made by mixing the sugar with the flour, a small pinch of salt and the eggs beaten with the cream.