Put the flour, salt and cinnamon in a
bowl. Add 25 g/1 oz/2 tbsp of the caster sugar. Dice 100 g/4 oz of the
butter and rub in with the fingertips until the mixture resembles fine
breadcrumbs. Mix with enough cold water to form a firm dough. Wrap in
clingfilm (plastic wrap) and chill for 30 minutes.
Melt 75 g/3 oz of the remaining butter in a pan. Remove from the heat
and add the apple slices and remaining caster sugar. Toss thoroughly.
Grease a 23 cm/9 in deep round pie dish with the remaining butter. Add
the apple mixture in layers with the brown sugar.
Roll out the pastry (paste) to a round and use to cover the pie dish.
Trim. Make several slits to allow steam to escape. Bake in a preheated
oven at 190°C/375°F/gas mark 5 for about 1 hour or until the apple is
tender and the pastry is golden brown. Carefully turn out the tart on
to a serving plate. Sprinkle liberally with the icing sugar and flash
under a hot grill (broiler) for 3 minutes to caramelize. Serve warm
with creme fraiche.