Method

• Put the flour, salt and cinnamon into a food processor bowl and mix for a few seconds to combine. Add the butter and process again until the mixture resembles breadcrumbs. Tip into a large bowl.
• Mix the egg yolk with 2 tablespoons of cold water and sprinkle over the flour. Quickly mix to a firm dough, first with a knife and then by hand. If still dry, you may need to add a few drops of water but the pastry should be damp — it should just clump together.
• Press into a disc, wrap in clingfilm, and refrigerate for 30 minutes. On a floured surface, roll until about as thick as a pound coin and line a 20cm flan tin. Refrigerate for 30 minutes or until firm. Heat oven to 200°C.
• Prick the pastry with a fork and line with baking paper. Fill with baking beans and blind bake for about 20 mins – removing the beans and paper after 15 minutes until sandy in texture and starting to colour. Cool on a wire rack.
• When the case is cool, heat the oven to 160°C. Grate the apples into a bowl then place them in a sieve and press down to remove some of the juice.
• Melt the butter and sugar and add the grated apple, lemon juice and beaten eggs. Pour into the cooled tart case, sprinkle with flaked almonds (if using) and bake for 30 minutes until golden and set.
• Serve warm or at room temperature.

Instagram: victoriaprever