Simon Rimmer served up a apple tarte fine dessert on today’s episode of Sunday Brunch.

The ingredients are: 1 sheet of ready-rolled puff pastry, cut to 25cm square x 30cm rectangle, 4 British apples, Braeburn etc, peeled, cored and thinly sliced, 50g melted butter, 20g demerara and egg wash.

For the almond paste: 75g butter, 75g sugar, 1 eggs and 75g ground almonds.

For the sauce: 75g butter, 100g soft light brown sugar, 150ml cream, 15g ground cinnamon and 1 vanilla pod.