BASE:
375g Plain Flour
185g Butter 
2 Eggs
90g Chelsea White Sugar
Grated rind and juice of 1/2 Lemon
375g peeled, cored and finely sliced Apples
125g Sultanas

TOPPING:
4 Eggs
90g Chelsea Caster Sugar
1/2 Teaspoon Ground Cinnamon
60g Plain Flour

BASE:
1 : Rub together flour and butter.
2 : Add the eggs and Chelsea White Sugar and form into a smooth dough. Allow to rest for 30 mins in the refrigerator.
3 : Roll out the pastry to a rectangle to fit the base of a shallow baking tin (37 x 25cm); trim and press into corners. Prick surface of pastry and bake blind in oven preheated to 190oC for 10 to 15 mins or until pale golden.
4 : Meanwhile place the lemon rind and juice with the apples and sultanas in a bowl; toss together and allow to marinate.
5 : Cover the baked pastry with the apple mixture.

TOPPING:
1 : Beat the eggs, Chelsea Caster Sugar and cinnamon together until mixture is pale and fluffy.
2 : Fold the flour in gently.
3 : Spread the mixture evenly over the apples.
4 : Return to the oven, reducing the heat to 180oC and cook for 20 to 25 minutes.  Cut into slices when cool.