Elegant and lovely in shades of palest fawn, buff and cream. A graceful combination of nutty, sweet almond frangipane and fine slices of tart apple. Its full name is the regal-sounding Tarte au Pommes de la Normande. It is Worth. The. Effort.

2 tart apples
1 tbsp caster sugar
2 tbsp apricot jam

Pastry (pate brisee):
200g flour
100g unsalted butter, fridge cold
1 egg yolk
½ tsp salt
2-3 tbsp cold water

Frangipane:
100g butter, softened
100g caster sugar
1 egg, beaten
1 egg yolk
2 tsp calvados or kirsch
100g ground almonds
2 tbsp flour

1. For the pastry, mix flour and salt
2. Grate in the cold butter and rub with fingertips until it resembles breadcrumbs
3. Whisk together the egg yolk and 2 tbsp water
4. Make a well in the centre of the flour and butter crumbs and tip in the egg mixture
5. Work together with your fingertips until partly mixed, then tip out onto the work surface and gradually work the ingredients into a dough. If it’s too dry, sprinkle over a little more cold water
6. Press the dough firmly together (it should be soft but not sticky) and knead until it is smooth and pliable
7. Press it into a ball and roll lightly in flour. Wrap in a plastic bag or clingfilm
8. Chill for at least 30 mins or until firm
9. Once firm, roll out the pastry on a lightly floured surface to a couple of mm thick
10. Transfer gently to a 10″ tart tin and press gently into the corners without breaking it. Prick the base lightly with a fork and flute the edges
11. Chill in the fridge until ready to use

Then, when you’re ready to go…

1. Pre-heat oven to 180C fan (200C)
2. Place a baking sheet in the oven to heat
3. Cream together the butter and sugar until light and fluffy
4. Gradually add the whole egg, the yolk and the calvados, beating well between additions
5. Fold in the ground almonds and flour
6. Scrape the frangipane into the chilled pastry case and spreading it evenly
7. Core the apples, peel and quarter
8. Cut each quarter crosswise into 1-2mm slices
9. Arrange the slices on the frangipane like the spokes of a wheel, keeping the slices of each quarter apple together but sliding them apart like fanning out like a deck of cards
10. Press them down gently into the frangipane
11. Then place the tart onto the hot baking tray and bake for 10-15 mins, until the pastry is beginning to brown
12. Turn down the heat to 160C fan (180C) and cook for a further 10 mins
13. Sprinkle over the caster sugar and continue baking for around 10 mins more until the sugar melts and caramelises slightly
14. Transfer to a rack to cool
15. Just before serving, melt the jam and use a pastry brush to brush the top of the tart librrally with the glossy sweetness

Serve at room temperature, with a sprinkle of toasted flakes almonds and a spoonful of softly whipped cream (whip it with a touch of sugar and calvados for something extra special)