Apple tart

1. To make the pastry, rub the butter into the flour until it resembles fine breadcrumbs. Stir the icing sugar in, then make a well in the centre and, using a round-bladed knife, stir in the oil, egg yolk and 1½-2 tbsp ice-cold water, until it comes together into a dough. Without overhandling, gather it into a ball. Wrap and leave to rest for 20-30 minutes in the fridge. 

2. On a lightly floured surface, roll the pastry out so it fits a 23cm loose-bottomed fluted flan tin. Ease the pastry into the tin, pressing it into the fluted edges until it sits slightly proud of the top (this extra height helps in the event of shrinkage during baking). Lightly prick the pastry base with a fork, then chill in the fridge for about 10 minutes. Meanwhile, preheat the oven to 190ºC, gas mark 5. 

3. Place the chilled pastry case on a baking sheet and line with baking parchment and baking beans. Bake blind for 20 minutes, or until just golden. Carefully lift out the paper and beans, then bake the pastry for another 3-5 minutes until the base is cooked and pale golden. Remove and leave to cool before trimming any excess with a serrated knife. 

4. Peel, core and chop the apples for the filling. Place them in a medium saucepan with 50ml water, the sugar and vanilla paste. Cook for 10 minutes, or until softened. Add the butter and blitz with a hand blender until smooth (a few lumps are OK). Allow to cool slightly. Spoon into the bottom of the tart, making sure it is level and spread up to the edges. 

5. Preheat the oven again to 190ºC, gas mark 5. To make the frangipane, beat the butter and icing sugar together, then add the egg, ground nuts, cornflour, liqueur and vanilla. Mix well until smooth, then spread over the apple layer. 6 Halve, core and thinly slice the apples for the topping and place them attractively over the frangipane, in an overlapping spiral. Bake for 25-30 minutes, or until lightly golden and cooked through. Brush with warm apricot jam to finish. Serve warm or cold.