Apple crisp tart

Whisk 10 ounces of flour, four ounces of sugar and one teaspoon of kosher salt until homogenous, then add 7.5 ounces of melted unsalted butter.

Mix gently with a rubber spatula to the consistency of Play-Doh, then press about two thirds of the dough into a nine inch removable bottom tart pan, spreading evenly into the corners and up the sides to a consistent one centimetre layer.

Trim the tops and par bake at 350F for about 20 minutes until golden brown, crisp and set.

Add one tablespoon each flour and sugar to the remaining third of dough to make it crumbly; cover and refrigerate.

Peel six large Granny Smith apples, make four cuts around the core and slice the pieces into quarter inch slices.

If they start to brown, toss with the juice of one lemon.

Whisk one cup of packed light brown sugar, two tablespoons of cornstarch, two teaspoons cinnamon, a quarter teaspoon ground clove, a teaspoon ground allspice, half a teaspoon ground cardamom and freshly grated nutmeg until homogenous.

Add to the apples and toss by hand until evenly coated and the apples start to give up their juices.

Add the zest and juice of one small lemon; the juice can be left out for a less sharp filling but the zest stays.

Par cook the filling in the largest saute pan with three tablespoons of foaming butter over medium heat for about 10 to 15 minutes until soft, sweet and thick.

Taste for doneness and seasoning, add a pinch of kosher salt if wanted, then cool completely, cover and refrigerate.

Cool the crust completely, wrap in plastic wrap and rest at room temperature until needed.

Pour the apple filling into the tart shell, top with the crumble and bake at 350F for 25 to 30 minutes until golden brown.