6 apples, peeled, cored and sliced (squeeze a little lemon juice on them so they don’t oxidise)
For the shortcrust dough
Line an ovenproof tart dish with baking paper.
On a wooden work surface, mix together the flour, sugar and butter, cut into little pieces. Rub the butter into the flour and sugar, until it is completely worked in. Work lightly so that the butter does not melt.
Make a mound out of this mixture and make a well in the centre. Add the eggs yolks and lemon zest (careful not to grate the bitter pith in too!)
Work the ingredients together, first with a fork, then with your hands, until you have a smooth, soft pastry dough.
Wrap the pastry dough in clingfilm and refrigerate it for at least 30 minutes (ideally 2 hours, especially in warm weather).
For the frangipane layer
Mix together the ingredients, first the icing sugar and butter, then the remaining ingredients. Add just one egg and add another egg if it the cream is too dray.
Roll out the pastry dough carefully onto greaseprof (parchment) paper and place in your tart dish. You should try and achieve a 1 cm (half-inch) thickness. If you have pastry left over, use to make delicious cookies!
Spoon the frangipane mixture over the pastry.
Arrange the apples on top.
Cook in an oven preheated to 180°C/350°F for 35 minutes, or until the pastry is golden brown.