Apple Tart

Pastry

• 2 ½ oz unsalted butter, chilled, cut into pieces, plus extra to grease
• 5 oz all-purpose flour, plus extra to dust
• 1 pinch salt
• ½ tsp homemade vanilla sugar
  or ¼ tsp natural vanilla extract
• 1 ½ oz water

Topping

• 31 - 35 oz dessert apples (e.g. Granny Smith, Braeburn, Pink Lady, Pippin), peeled, quartered, cores and seeds removed
• 1 oz sugar
• ½ oz unsalted butter, cut into small pieces