When it comes to quintessentially British desserts the apple tart rates quite highly. A sweet treat that’s slightly less pressing on the conscience  – it does contain one of our five a day, after all – it’s comfort food at its best. Just serve with a large scoop of ice cream and you have a culinary masterpiece.

The Ingredients | Serves 4

For the base:

• 175g caster sugar
• 187g unsalted butter
• 2 large eggs
• 425g flour

For the almond cream filling:

• 125g unsalted butter
• 125g caster sugar
• 12g flour
• 2 large eggs
• 250g ground almonds
• Juice from half a lemon
• 4 apples, sliced into thin, long pieces

For the finishing touches:

• 30g softened unsalted butter
• 10g cinnamon powder
• 30g caster sugar


Mix the butter and sugar thoroughly in a large mixer on low speed. Then add the eggs slowly until thoroughly mixed.

Add the flour slowly and keep mixing into a smooth paste (do not over mix) then place in a bowl in the fridge for one hour to harden up.

Heat oven to 180 degrees.

Cream the butter and sugar together thoroughly in a mixer, then slowly add the egg, lemon juice, flour and almonds.

Mix continuously in the machine until the lumps are all gone, and the mix is light and fluffy.

Store in the fridge.

Get pastry mix out of the fridge.

Put flour down on a flat surface, and place the pastry mix on top. Take a rolling pin and roll out until the pastry is flat and is about 1cm thick.

Take a round pastry cutter, about 10cm diameter (you can make smaller or larger bases) and cut four circles from the pastry.

Place each round disk into a pie mould (again, four small ones, or one large – whatever sizes you want). Then place in the oven for 12–15 minutes until half-baked.

Remove from the oven, and take the almond cream mix out of the fridge. Spoon some of the mix into each pastry case, then arrange the slices of apple on the top of the almond cream mix, totally covering the top. This apple acts as a lid on the pie.

Then brush the melted butter over the whole surface of the apples, covering thoroughly and generously.

Mix the cinnamon powder and caster sugar together and sprinkle the over the top of each pie.

Place back in the oven for 12–15 minutes, and remove when the top is golden brown.

Serve on large white plates, with a scoop of vanilla ice cream on the top of each pie.

Alternatively try the dish yourself at The Ivy Restaurant, Emirates Towers,, (04) 3198767