Sweet paste (pte sucre) Yield: 500 g Ingredients Quantity Flour, general purpose 250 g Salt trace Butter 150 g Caster sugar 75 g Eggs, beaten 1 Vanilla essence 2 ml Method 1.Sift the flour and salt into a bowl. 2.Cut the butter into small blocks. Using the tips of your fingers, rub the butter into the flour until the mixture resembles fine, damp sand. 3.Make a bay in the centre of the flour and butter mixture and add the sugar, beaten eggs and vanilla essence. Mix to form a light smooth paste. Do not work the dough more than is absolutely necessary. If you do, it'll toughen and may shrink during cooking. 4.Wrap the pastry in plastic wrap or in a clean damp kitchen cloth and leave to rest under refrigeration for at least 30 minutes before using. Apple pie Yield: 6 to 8 portions Ingredients Quantity Sweet paste 250 g Apples, Granny Smith 500 g Butter 30 g Caster sugar (1) 90 g Lemon zest, finely grated lemon Cloves 2 Cinnamon 5 g Sultanas, dried 60 g Egg wash as needed Caster sugar (2) as needed Method 1.Lightly grease a 20 cm diameter pie dish. Roll two-thirds of the paste out to an even thickness of 3 mm. Line the pie dish, allowing a cm overhang. Rest the lined dish in the fridge for at least 30 minutes. 2.After the paste has rested, dock the paste with a fork. Place pulses or rice on top of the lining within the pastry shell. Blind-bake at 160 C until the paste is half cooked. 3.Peel and core the apples. Cut them into medium slices or one-eighth wedges. 4.Melt th