Jeremy Lee served up a delicious almond tart with caramelised apples and sweet shortcrust pastry on Saturday Kitchen.

The ingredients for the sweet shortcrust pastry are: 150g cold unsalted butter, 250g ‘00’ flour, plus extra for dusting, 75g icing sugar, 1 free-range egg, beaten and pinch salt.

For the frangipane: 250g whole blanched almonds, 250g unsalted butter, softened, 200g caster sugar and 2 free-range eggs, beaten.

For the caramelised apples: 6 apples, such as Cox’s Orange Pippin or Braeburn, peeled and cored, 3 lemons, juice only, 120g caster sugar and ½ tsp vanilla extract (optional).

To serve: 300ml double cream, whipped, 250g clotted cream, handful slivered almonds, toasted, icing sugar, for dusting, 1 jug custard (optional) and 1 bowl vanilla ice cream (optional).

See recipes by Jeremy in his book titled: Cooking: Simply and Well, for One or Many available from Amazon now.