Prue Leith showcased a delicious French apple tart (tarte au pomme) with frangipane, apple puree and glazed apple slices for a technical challenge on The Great British Bake Off.

The ingredients for the pate brisee are: 250g plain flour, ½ tsp salt, 150g unsalted butter, cubed and chilled, 1 large egg, separated and 2-3 tbsp ice-cold water.

For the apple puree: 600g (about 6 small) eating apples, preferably Cox, peeled, cored and cut into 1cm pieces, juice of 1 lemon and 30g unsalted butter.

For the lemon syrup: 100g caster sugar and juice of 1 lemon.

For the frangipane: 50g unsalted butter, softened and cubed, 50g caster sugar, 1 large egg, 70g ground almonds and 2 tbsp calvados.

For the topping: 4 large red-skinned eating apples, cored, halved, and cut into 3mm thin slices and 15g unsalted butter, melted.

For the apricot glaze: 3 apricots, stoned and roughly chopped into 1cm pieces and 50g jam sugar.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.