Apple tart

For the pastry

Pre-heat oven to 185C.

Note: Keep everything cold - the ingredients, the mixing bowl and the room - otherwise the butter becomes too soft and it doesn't work as well.

Make the pastry by hand or in a food processor - the result is the same. If you are doing it by hand, put the flour on the bench and make a well in the centre. Cut the butter into small pieces and add along with the salt. Use your fingertips to rub the butter into the flour until you have pieces no smaller than a third of a tablespoon. Alternatively place the flour and butter in the food processor and pulse until you have the same result and then tip onto the bench.

Sprinkle over the water and lemon juice and gently and very lightly bring the mixture together - kneading only just enough so that it becomes a dough. Wrap and refrigerate for 30 minutes.

Roll out the dough with a little flour into a strip about 10cm wide and 30cm long. Fold into three so that it resembles a book, then turn the dough 90 degrees. Roll again into the same size strip. Cover in plastic and refrigerate for 15 minutes.

Roll, fold and turn twice again, and wrap and refrigerate for 15 minutes. Repeat twice again, cover and refrigerate 15 minutes. You will have six turns in total.

Roll the pastry to about 5mm thick. Grease a 26cm flan tin with removable base. Line the tart case with pastry, prick the bottom a few times and trim the sides. Keep refrigerated until the apples are ready.

To assemble

Lay the apples in a circular pattern over the base of pastry. Place in the oven for 10 minutes then reduce temperature to 175C and cook for a further 25 minutes.

Meanwhile crush the hazelnuts and combine with the sugar and butter. Remove tart from oven and dot with the hazelnut butter. Return to the oven for a further 10-15 minutes or until the pastry is cooked and golden brown.

To serve

Serve while still a little warm, dusted with icing sugar and whipped cream.*

* for a more elegant touch, the cream flavoured with a little Calvados would be nice.