As we head into autumn and the cooler weather arrives, this warming, fruity dessert is the ideal way to finish a family dinner.

Ingredients:

For the pastry: 60g diced soft unsalted butter; 60g golden caster sugar; 1 medium egg yolk; 125g plain flour; 15g ground almonds; a drop of milk.

For the apple filling: 3 eating apples; 75g diced soft unsalted butter; 115g golden caster sugar; 3 medium eggs; 180g ground almonds; ¾ tsp baking powder; 30g flaked almonds.

Icing sugar for dusting on top after baking

Method:

1 To make the pastry: In a food processor cream together the butter and caster sugar, add the egg yolk, then the sifted flour, almonds and a drop of milk to bring the dough together.

2 Wrap in greaseproof paper and chill for two hours.

3 Pre-heat the oven to 170°C fan (190°C/gas mark 5).

4 Knead the dough, then roll it out on a lightly floured surface to fit a 23cm x 3cm deep loose bottom tart tin.

5 Line the pastry with greaseproof paper and fill with baking beans. Bake for 15-20 minutes, remove the paper and beans, then continue to bake for five more minutes.

6 Whilst the pastry is cooking, make your filling. Peel, quarter and core the apples, then slice thinly lengthways.

7 In a food processor, cream together the butter and caster sugar, then gradually add the eggs one at a time, followed by the ground almonds and baking powder.

8 Put the mixture into a large bowl then stir in half the apple slices. Spread over the base of the pastry case, arrange the rest of the apple slices on top and scatter over the flaked almonds.

9 Put in the oven for 35-40 minutes, but keep an eye on it and cover with a bit of foil if it is getting too brown. Leave to cool.

10 Dust with icing sugar and serve with a dollop of thick cream or ice cream.