Tarte Normande - Telegraph 110g butter 1 egg yolk 2-3 tbsp cold water for the frangipane 200g butter 200g caster sugar 2 eggs, beaten 4 tbsp Calvados or kirsch 200g ground almonds 4 tbsp plain flour 3-4 ripe dessert apples for the apricot glaze 3 tbsp apricot jam ½ tbsp water the juice of half a small lemon First, make the pastry: sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix the egg yolk with two tablespoons of water and add to the flour mixture. Mix to a firm dough, first with a knife, finally with your hands. It may be necessary to add more water but the pastry should not be too damp. Chill, wrapped in clingfilm, in the fridge for 30 minutes. Preheat a baking sheet. Roll out the pastry and use it to line a 30cm tart tin. Refrigerate again until firm. Bake blind, using baking beans or dried beans on a sheet of baking parchment, then allow the pastry case to cool. Make the frangipane: cream the butter in a bowl, gradually beat in the sugar and continue beating until the mixture is light and soft. Gradually add the eggs and egg yolks, beating well after each addition. Add the Calvados or kirsch, then stir in the ground almonds and the flour. Spread the frangipane into the pastry case. Peel the apples, halve them and scoop out the cores. Cut the apples crosswise into thin slices and arrange them on the frangipane like the spokes of a wheel. Press them down gently. Bake the tart on the hot baking sheet near the top of the oven for 10-15 minutes until the pastry dough is beginning to brown. Turn down the oven temperature to 180C/gas mark 4 and bake for a further 30-35 minutes, or until the apples are tender and the frangipane is set. Transfer to a wire rack to cool. While it is cooling, make the apricot glaze. Place all the ingredients in a heavy saucepan. Bring slowly to the boil, stirring gently until syrupy. Brush the tart with the apricot glaze and serve at room temperature.This tart is best eaten the day it is cooked, but it can also be frozen.