Matt Tebbutt served up a delicious apple crumble and caramel tart with homemade pastry and a almond, polenta and vanilla topping on Saturday Kitchen.

The ingredients for the pastry are: 280g plain flour, 230g unsalted butter, 2 free-range egg yolks, 115g icing sugar, 1 lemon, zest only and pinch salt.

For the filling: 200g caster sugar, 6 Braeburn apples, peeled, cored and cut into 6 or 8 pieces, 1 vanilla pod, split and 400ml dulce de leche.

For the topping: 50g blanched almonds, 60g plain flour, 40g fine polenta, 50g caster sugar, 75g cold butter, grated and 2 drops vanilla extract.

To serve: icing sugar, to dust and clotted cream.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.