Sift the flour and salt on to a work surface. Make a well in the centre and place in it 125 g (4 oz) butter, the caster sugar and egg yolks. Work the ingredients

together with the fingertips of one hand until smooth. Gradually draw in the flour, with the help of a palette knife. Knead lightly until smooth. Chill, covered, for 30 minutes.

Roll out the pastry on a lightly floured surface and use to line a 20 cm (8 inch) flan ring. Bake blind, with foil and beans, in the oven at 200°C (400°F) mark 6 for 10-15 minutes. Remove the foil and beans and leave to cool.

Put the apples into a pan with the orange rind, remaining butter, sugar and half the marmalade. Cover and cook gently for about 15 minutes, until the fruit is soft. Open-boil to a thick pulp, stirring frequently. Cool.

Fill the flan case with the apple puree and arrange the orange slices on top.

Heat the remaining marmalade with the water and sieve the marmalade. Brush over the orange slices. Serve cold with the cream.