Use a little melted butter to grease the base and sides of a 26cm x 4cm tart tin with a removable base.

Cut a 42cm x 6cm strip of baking paper and lay it in the base of the tin so it hangs over the edges on each side (you’ll use this to lift out the tart later).

Put the filo sheets under a slightly damp, clean cloth to stop them drying out, then brush one sheet with some of the melted butter and sprinkle with a teaspoon and a half of sugar.

Transfer to the tin, pressing the sheet into the base and sides so it fits snugly; let any excess hang over the sides.

Take another sheet of filo, brush with melted butter and sprinkle with a teaspoon and a half of sugar.

Roughly scrunch it up like a tissue, then arrange on top of the exposed apples.

Brush with the remaining unsalted butter.

Put the tin on an oven tray and bake for an hour and 15 minutes, turning once halfway, until well browned and caramelised; if it colours too quickly, turn down the heat to 170C (160C fan)/350F/gas 4 halfway through baking.

Immediately release and remove the sides of the tin and, using the baking paper “sling”, carefully lift and slide the pastis on to a platter and serve hot or warm with the double cream alongside.