Apple tart

Make the pastry by pulsing the flour, butter, sugar and cinnamon together in a food processor until it resembles damp sand. Add the egg yolk and pulse again until the dough comes together into a ball (add ½ tbsp of cold water to bring it together, if needed). Wrap the dough and chill for at least 30 mins.

Meanwhile, put all the chopped apples in a pan with the lemon juice, 50g of sugar, the spices and 2 tbsp of water. Simmer for 10-15 mins or until most of the apples have broken down into a purée, but some chunks of the eating apple remain. Remove from the heat and leave to cool.

Roll the chilled dough out on a lightly floured worksurface to the thickness of a £1 coin. Use it to line a 23cm loose-bottomed tart tin, and press into the base and up the sides. Trim any excess and chill for 10-15 mins. Heat the oven to 200C/180C fan/gas 6.

Scrunch up a sheet of baking paper and use it to line the chilled pastry case, then fill with baking beans or uncooked rice. Bake for 10 mins, then remove the beans and paper, and bake for a further 5-10 mins or until it looks golden and dry.

Peel, core and cut the remaining 4 eating apples into thin slices. Spoon the apple compote into the pastry case and spread out into an even layer. Arrange the apple slices on top, overlapping them slightly. Sprinkle over the remaining sugar and dot the butter cubes over the top. Bake for 30-35 mins or until the apple slices are soft and golden. Leave to cool for 10 mins before slicing, or serve at room temperature. Serve with custard or ice cream.