Line a 10”/25cm tart tin with the pastry, prick the bottom all over with a fork. Line with Greaseproof paper or tin foil and fill with baking beans, rest for at least an hour in the fridge. 

Once well rested cook in an oven pre-heated to 200c/400f/gas 6 for around 25 mins, remove the baking beans and return to the oven for a further 5 mins or until the base of the tart is properly cooked.

Meanwhile cream the butter and sugar together. Lightly whisk the eggs, add eggs gradually to the butter and sugar. Stir in the flour and salt, then fold in the ground almonds.

Refrigerate till needed.

When the tart is cooked, cool slightly then spread the bottom evenly with the apple puree. Spoon the frangipane mix on top and spread it out evenly and smoothly.

Warm the butter and add the diced apples, sugar and flaked almonds. Spread this evenly over the top of the tart. 

Cook the tart in the pre-heated oven 200c/400f/gas 6  for 30 – 40 minutes, remove when nicely browned and firm to the touch. 

Allow to cool.