Method:

For the Sweet Pastry Dough:

1. Preheat an oven to 160°c.

2. Weigh ground almonds, salt and icing sugar into a bowl together and whisk to combine evenly/get rid of lumps.

3. In another bowl, weigh the flour and then the butter (cubed into 1cm pieces). Using a pastry scraper in a fast chopping motion, break up the butter and mix with the flour. Once the butter isn’t visible, go in with your fingers, using a rubbing motion to create a sand-like texture. Do not overwork at this point.

4. Tip out the mixture onto a surface. Scrunch the mixture together to form 1 piece. Then, using the ball of your hand, smush the mixture bit by bit into the surface. It should become slightly greasier and look/feel almost like play-dough texture. Bring it all together, make a ball with it, flatten it to a pancake shape around 2cm thick then wrap in cling film and chill for at least 30 mins.

Whilst the pastry is chilling, make the compote:

1. In a small saucepan, place the lemon juice, water, honey and sugar and place over a low heat so it melts together.

2. Whilst this is melting, cut your apple into very small 2mm cubes. To do this, cut the apple in half and remove the core using a melon baller. Then cut the apple in half and make 2mm thick slices. Then go the other way to get batons, and finally across to get 2mm cubes. It’s important that they are roughly the same size so that they cook evenly.

3. Add the apple cubes to the pan and sprinkle over the pectin. Turn up the heat so it comes to a light boil to activate the pectin. Cook for about 3-5 minutes, until it becomes quite thick and sticky. The apple should be cooked but have a nice bite to it. Set aside.

Next line the tart ring & bake:

1. Roll