Preheat the oven to 180°C/350°F/Gas mark 4.
Grease a 25cm/10in round, loose-bottomed, fluted tart tin.
To make the pastry, rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and salt and mix well.
Next add the egg yolks and stir together with a knife. If the pastry feels dry add a little milk but try and avoid adding milk as the pastry will be lighter without it.
Bring the mixture together to form a ball, wrap in clingfilm and place in the fridge to rest for 30 minutes.
After 30 minutes, remove the pastry from the fridge and let it warm up a little.
Roll out the pastry to fit the base and sides of the prepared tin.
Trim the excess pastry using the back of a knife and prick all over with a fork. Return to the fridge and chill for 10 minutes.
When chilled, place greaseproof paper on top of the pastry, scatter baking beans over it and bake for 15 minutes.
Slice the peeled apples evenly into thin slices. Place in a bowl of lemon juice and ensure they’re well coated to prevent them from going brown.
To make the frangipane; beat the butter and sugar together in a medium bowl until pale and fluffy.
Beat in the eggs and then gently fold in the ground almonds and flour.
Spread the mixture over the pastry base and arrange the apple slices on top in a circular pattern.
Bake in the oven for 30-35 minutes until golden.