Apple and almond tarts

Sieve the flour into a bowl and add 100g of butter cubes into it. Add the salt. Rub the butter into the flour until it resembles breadcrumbs. Stir in 1-3 tbsp cold water until the dough comes together. Knead lightly to make a ball, dusting with flour  if too wet. Place in the fridge for 30 minutes.

Preheat the oven to 180°C.

Generously grease small individual flan tins with butter and sprinkle with flour.  Roll out the pastry, line the tin, and trim the edges. Cover with greaseproof paper and scatter generously with dried beans. Bake for 10 minutes, remove the paper, and bake for 5 minutes more.

Meanwhile, combine 100g butter and 100g sugar and beat until light and fluffy. Add the eggs gradually and beat. Fold in the almonds and lemon zest and pour into the pastry case. Halve, peel and core the apples. Cut into small dices. Place the diced apples into the frangipane mixture and push down slightly. Melt a little butter, paint the apple halves with it and dredge with caster sugar. Bake for 40-45 minutes, until the frangipane is puffy and golden and the apples just cooked. Glaze the apples with the apricot jam, and leave in the warm, switched-off oven for about 15 minutes. Scatter with almonds and raisins and serve with a dollop of cream.