Serves: 12 

Ingredients: 

Pastry (or use a pre-bought sheet of good-quality puff pastry):

• 200g chilled unsalted butter 
  
• 250g plain flour 
  
• 1 tsp salt 
  
• 1 tsp caster sugar 
  
• 3 tbsp ice-cold water 
  
• 2 teaspoons milk for brushing 
  
• Raw sugar for sprinkling 

Tart Filling:

• 150g roasted hazelnuts 
  
• Pinch of salt 
  
• ⅓ cup (66g) caster sugar  
  
• 85g unsalted butter (softened) 
  
• 1 egg 
  
• 1 egg yolk 
  
• 1 tsp vanilla essence 
  
• 2 tablespoons plain flour 
  
• 3 Kanzi apples 

Cinnamon Maple Glaze:

• 25g melted unsalted butter 
  
• 2 tablespoons maple syrup 
  
• ½ teaspoon ground cinnamon 

Method:

To make the pastry (if going homemade): In a large bowl, mix the flour, sugar and salt. Cut the butter into thin slabs and smoosh it into the flour — you want visible sheets of butter. Add ice-cold water and quickly bring the dough together. Turn it out onto the bench, shape it into a 15cm square, then roll it into a rectangle. Fold the top and bottom thirds in like a letter. Do this rolling and folding twice. Roll into a 3cm thick disc, wrap, and chill in the fridge for a couple of hours. 

For the frangipane: Blitz the hazelnuts to a coarse meal. Add the sugar, salt, butter, vanilla, egg, yolk, and flour, and mix until smooth and creamy. 

To assemble: Preheat the oven to 200°C fan (220°C without). Slice the cheeks off the apples, then slice each cheek 3mm thick. 

Roll the pastry out to about 3mm thick in a large circle between baking paper sheets. Spread all the frangipane across the centre, leaving a 4cm border. Layer the apple slices on top. Stir together the glaze ingredients and brush over the apples. Fold the edges of the pastry up and over the apples. Brush the exposed pastry with milk and sprinkle with raw sugar. 

Bake on a lined tray for around 30-40 minutes, or until golden and crisp. Let it cool slightly before slicing and serving with ice cream, custard, or crème fraîche.