3oz butter

6oz plain flour

1oz caster sugar

1 egg yolk

1 tbsp cold water

1/4 tsp almond essence

Topping

4oz plain flour

2oz butter

2oz demera sugar

2oz almond flakes

Filling

1 1/2 lb cooking apples

1oz raisins

FOR the pastry, rub the butter into the flour with your fingers or use a food processor. Stir into the almonds and sugar. Whisk the egg yolk, water and almond essence together and mix into the dough.

Allow to rest for 20 minutes.

For the topping, sift the flour and rub the butter in. Stir in the sugar and almonds.

Roll out the pastry and line a 9-inch flan tin.

Roll off the excess pastry and blind bake for 7-8 minutes.

Pre-heat the oven to 190c.

Peel the apples and arrange over the flan, overlapping in circles.

Scatter over the raisins, cover with the topping, and bake for 20-25 minutes.

Test the apples to make sure they are tender.

Allow to cool for 5-10 minutes and serve dusted with icing sugar.