Ravneet Gill served up a delicious apple tart with rum and raisin ice cream on Saturday Kitchen.

The ingredients are: For the rum and raisin ice cream, 300ml double cream, 400ml whole milk, 120g caster sugar, 20g honey, large pinch sea salt flakes, 80g egg yolk and 30g rum-soaked raisins.

For the pastry: 200g plain flour, plus extra for dusting, 40g ground almonds, 1 tbsp caster sugar, 190g cold unsalted butter, cubed, plus extra (softened) for greasing, 80g cream cheese, 1 egg, beaten, for the egg wash, 10g demerara sugar and large pinch of fine salt.

For the apples: 620g (approx. 5) Braeburn apples (or a firm red eating apple that bakes well without going mushy), 75g caster sugar, 20ml rum, 2 tbsp crab apple jelly, apricot jam or apple jelly, to glaze and icing sugar for dusting (optional).

See recipes by Rav in her book titled: Baking for Pleasure available from Amazon now.