Matt Tebbutt showcased a delicious Normandy apple tart with apricot jam recipe on Saturday Kitchen.

The ingredients are: 6 Braeburn apples, peeled, cored and sliced, 1 uncooked sweet shortcrust pastry case, about 25cm wide, 80ml full-fat milk, 120g crème fraîche, 1 vanilla pod, seeds only, 50–60g caster sugar, 2 free-range eggs, 100ml calvados or Somerset apple cider bbrandy, fresh nutmeg, to grate, 4 tbsp apricot jam, warmed and 400g crème fraîche, to serve.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.