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Pastry
Filling
Make the Pastry: Rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar. Add the egg and enough water to form a dough. Chill for 20 minutes. Roll out and line a 23cm flan tin. Blind bake at 180°C for 15 minutes, then remove the baking beans and bake for a further 5 minutes.
Prepare the Apples: Melt the butter in a frying pan. Gently cook the apple slices with the sugar for 5 minutes until slightly softened.
Assemble and Bake: Arrange the apples evenly in the pastry case. Pour over the custard mixture. Bake at 170°C for 30-35 minutes until the custard is just set and lightly golden.
Serve: Allow to cool slightly before slicing. Serve warm or cold with cream, crème fraîche or vanilla ice cream.