Step 1: Pre-heat a fan forced oven to 200°C

Step 2: Roll out the sour cream pastry to 3mm thick and cut out a 32cm disc, place onto a lined baking tray, place in the fridge.

Step 3: Cut the apples in half and slice crossways into 1cm pieces, drizzle with a little verjuice so they won’t discolour. set aside.

Step 4: Meanwhile, make the frangipane, place the butter and caster sugar into a bowl and beat with an electric mixer until light and creamy – approximately 6 minutes. Then add the eggs, one at a time, then the brandy. Mix for a further 1 minute and then add the flour and the almond meal, mix until well combined. Put the almond frangipane into a container and set aside until ready to use.

Step 5: Remove the pastry from the fridge, spread the frangipane over the base of the pastry leaving a 5cm gap from the edge, then lay the slices of apple on top of the frangipane, then fold the pastry edge back over the apples.

Step 6: Whisk together the jam and verjuice until combined well, then brush over the top of the apples.

Step 7: Place the tart into the pre-heated oven and bake for 45 to 50 minutes.

Step 8: Remove and allow to cool and serve with Apple Crumble Ice Cream