Dutch apple tart

For the pastry, put the flour, baking powder, sugar and salt in a food processor or mixing bowl and stir together well. Add the cubed butter and pulse or rub in until it reaches a breadcrumb-like texture, then add the whole egg and pulse or stir together until almost combined. Lightly knead into a ball. Take 1/3(one third) of the dough, wrap in a reusable food bag or baking parchment and put in the fridge. Wrap the other 2/3(two thirds) in a reusable food bag or baking parchment and freeze for 2 hours 30 minutes - 3 hours.

Meanwhile, thinly slice the apples and put in a bowl with 2 tbsp ground almonds and the remaining ingredients; stir together, then set aside. Generously butter a 23cm springform cake tin. Preheat the oven to 180ºC, gas mark 4.

Take the dough out of the fridge and freezer. Let the frozen dough thaw for 5 minutes, then coarsely grate. Press the grated dough into the sides of the tin and then the bottom, making sure there are no gaps and that the dough is evenly pressed inside the tin. On a lightly floured surface, roll out the remaining 1/3(one-third) of pastry and cut into strips about 2cm wide. Sprinkle the remaining ground almonds into the pastry-lined tin and spoon the apple mixture on top. Use the strips of pastry to make a grid over the top of the apples, pressing the pastry together at the edges to seal. Trim to neaten.

In a small bowl, lightly beat the egg yolk, then brush over the top of the pastry and sprinkle with a little caster sugar. Bake for about 1 hour, or until the pastry is slightly puffed and golden brown. Once out of the oven, carefully loosen the sides with a palette knife, then leave to cool to room temperature. Carefully remove from the tin and neaten up the edges, if liked. Serve in fat slices.