Prepare the pastry dough – Rub the cold butter into the flour until the mixture looks like fine breadcrumbs. Stir in the icing sugar, then add the egg yolk and enough cold water to bring everything together into a soft dough.

Chill the pastry – Shape the dough into a disc, wrap it, and chill for at least 30 minutes. This helps the pastry relax and prevents shrinkage during baking.

Line the tart tin – Roll out the chilled pastry on a lightly floured surface and use it to line the tart tin, pressing it gently into the corners. Trim off excess and chill again briefly to keep the shape.

Blind bake the base – Line the pastry with baking paper and baking beans, then bake until the edges feel firm. Remove the beans and paper and return to the oven briefly so the base dries out.

Make the frangipane – Beat the softened butter and caster sugar until pale and creamy. Add the eggs one at a time, mixing well, then fold in the ground almonds, flour, and almond extract until smooth.

Fill the tart – Spread the frangipane evenly over the pastry base, smoothing the top so the apples sit neatly.

Prepare the apples – Slice the apples thinly and arrange them over the frangipane in overlapping circles, pressing them in lightly so they stay in place.

Bake until golden – Bake the tart until the frangipane is set, lightly golden, and firm to the touch, with the apples soft and lightly coloured.

Glaze and cool – Warm the apricot jam gently and brush it over the apples while the tart is still warm. Leave to cool so the filling sets before slicing.