Pastry: sift flour and salt in a large mixing bowl and add the butter. Work the butter into the flour with fingertips until mixture resembles breadcrumbs.

Add the egg yolk and water and bring the mixture together to form a dough. Cover the dough with plastic rap and refrigerate for 30 min.

On a lightly floured surface roll out the pastry and use it to linr the bottom and sides of a greased 22 cm springform cake tin. Prick the bottom of the pastry all over with a fork and refrigerate for a further 20 min.

Preheat the oven to 180°C.

Fragipane: cream the butter and suger. Mix in the eggs one at a time. Beat well after each addition. Fold in the flour, vanilla extract and almonds.

Peel and core the appels, the cut in half and slice thinly. Immediatelysqueeze the lemon juice all over the appels to prevent discoloration.

Spread the frangipane evenly over the pastry and arrange the apple slices on top. Mix the sugar and cinnamon well together and sprinkle over the apples.

Bake until golden. 30 min

Nappage: Heat the jam and water in sausepan, stirring until melted. Brush over the appels while tart is still hot.

Serve with custard or ice cream.