Traditional Apple Tart Recipe

First, make the apple compote: heat the butter in a pan over moderate heat. Add the apples and sugar, then cook for about 20 minutes, stirring occasionally, until the apples are soft and broken down.

While the compote cooks, roll out the shortcrust pastry on a lightly floured surface to a 30cm/12in round. Transfer it to a tart tin or baking sheet and let it rest in the fridge for ten minutes.

Preheat your oven to 220°C/425°F/Gas mark 7.

Remove the pastry from the fridge and prick it all over with a fork. Spoon the apple compote into the middle of the pastry, spreading it evenly but leaving a small border.

Arrange the fresh apple slices on top, fanning them out so they overlap tightly over the compote and the pastry edge, like spokes on a wheel.

Warm the blackcurrant jam in a small pan until it's warm and runny, then use a pastry brush to paint a generous layer over the assembled tart.

Remove the tart from the oven and let it rest for ten minutes before slicing.

Serve warm with a scoop of vanilla ice cream or a dollop of double cream on the side.