Step 5: Take a pastry half out of the fridge and leave to come to room temperature. (Use the other half for a future tart.) Preheat your oven to 200°C/180°C fan/gas mark 6 and grease a 23cm tart dish with butter. Roll out the pastry on a floured surface. Press into the dish and prick the base with a fork. Bake for 20 minutes until golden. While the pastry is still hot, spread the jam onto the base.

Step 6: For the rest of the filling, put the butter and sugar into a saucepan and heat gently until the butter has melted and the sugar dissolved. Do not let the mixture boil. Leave to cool.

Step 7: Pour the lemon juice into a large bowl and stir in the melted butter and sugar. Cut the apples in half, then core and slice them as thinly as possible using a mandolin and add the slices to the bowl. Ensure the apple is covered with the liquid and leave to stand for 15 minutes.

Step 8: Pour the custard into the base until it’s half full. Take one slice of apple at a time and roll one around another. You’ll need about four slices to create a rose. Cut the base of the rose flat and place into the custard. Repeat until the tart is full.

Step 9: Reduce the oven temperature to 180°C/160°C fan/gas mark 4. Sprinkle the tart with brown sugar and bake for 20 minutes.

Seasonal recipes: sumptuously autumnal apple desserts