Prue Leith served up a tasty Normandy tart with apples, apricot jam and almond filling on Prue Leith’s Cotswold Kitchen.

The ingredient for the pastry are: 225g plain flour plus extra for dusting, 140g cold butter plus extra for greasing, 1 medium egg, a pinch of salt and 60g caster sugar.

For the almond filling (frangipane): 170g butter, 170g caster sugar, 170g ground almonds, 2 large eggs, 1 tbsp Calvados, kirsch, or whatever liqueur you like and a few drops of almond essence.

For the glaze: 3–4 small red dessert apples, skin left on, cored and halved, 100g smooth apricot jam and juice of 1⁄2 lemon.

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