(Serves six)

500 g pack puff pastry, defrosted
5 Granny Smith apples
2 tbsp caster sugar
Large pinch cinnamon
3 tbsp warm sieved apricot jam
Cream or ice cream to serve

Roll out the pastry to a rectangle approximately 30-cm by 40-cm. Straighten the edges, then trim off and reserve a two-cm strip all the way round.

Transfer the rectangle to a large baking tray and brush a two-cm border around the pastry with water, then put the strips around the edges to form a double border, pressing them gently to seal. Prick the base of the pastry all over with a fork and chill in the fridge for at least 30 minutes.

Preheat the oven to 220ºC. Peel, core and slice the apples into a large bowl. Mix the caster sugar with the cinnamon, sprinkle it over the apples and toss gently to coat, then let them stand for about 10 minutes until the juice starts to run.Brush the base of the pastry with a thin coat of apricot jam, arrange the apple slices in rows on the pastry and bake for 20 minutes.

Lower the heat to 190ºC and cook for another 10 minutes. Brush the tart all over with the rest of the apricot jam and return it to the oven for a few minutes more until glazed and brown. Serve warm with cream or ice cream.