Put the flour, butter, zest and sugar into a large bowl. Work the mixture with the fingertips until you achieve a consistency like sand. Add an egg and bind the mixture – if you need more, add another egg or a drop of water. Form it into a smooth ball, working the pastry as little as possible. Flatten the dough on a plate and pop it in the fridge.
Peel and dice the apples. Sprinkle with cinnamon, brown sugar and the juice of a lemon. Line a 10in/25cm tart tin with the pastry and prick with a fork. Spread the apples evenly in the base and sprinkle the raisins on top.
To make the frangipane, cream the butter and sugar in a bowl. Gradually add the eggs.
Finally, blend in the ground almonds and flour. Cover the apples with the frangipane mix and top with flaked almonds and a little sugar. Its best to do this when the frangipane has just been made so that it spreads easily.
Bake at 180C for 45-50 minutes until brown. Allow to cool and serve with single cream.
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