Matt Tebbutt served up a delicious apple and almond tart with figs and creme fraiche on Saturday Kitchen.

The ingredients for the almond paste are: 100g unsalted butter, 100g caster sugar, 2 free-range eggs, beaten and 100g ground almonds.

For the apple filling: 1kg Bramley apples, peeled and roughly chopped, 150g caster sugar (or to taste), 50ml apple juice and lemon juice, to taste (optional).

For the topping and tart: 50g flaked almonds, 200g icing sugar, 40g free-range egg whites, 20cm blind-baked pastry shell, 6 black figs, slices and 400g creme fraiche, to serve.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.