First make the pastry. Put the icing sugar, flour and salt into a food processor and pulse briefly to combine.

Cut the butter into small chunks and add to the dry ingredients along with the zest. Whizz to a fine crumb.

Mix the vanilla and egg in a small container and add to the dry ingredients in the food processor. Whizz until fully combined into a soft dough.

Turn out onto the work surface (not floured) and if necessary, knead lightly if any part of the dough isn't fully mixed in. It must be a soft, smooth dough with no lumps or evidence of flour or butter that isn’t mixed in.

Shape into a ball then flatten into a disc approximately 2cm thick. Wrap in cling film and refrigerate for an hour or until firm enough to roll out.

Meanwhile make the apple filling.

Zest the lemon and set aside.

Prepare two large bowls ½ filled with water and squeeze the juice of one ½ lemon into each.

Peel and core the apples, cutting them into quarters, dicing them into approximately 2cm square pieces.

Place the chopped apple in the acidulated water to prevent them going brown.

When ready to cook the apples strain well in a sieve.

Put the butter into a wide sauté pan on a medium heat and once it is bubbling add the Russets, lemon zest and vanilla pod. Cook on a medium heat for 5-6 minutes.

Add the Bamleys and sugar and stir so that the apples are evenly coated with sugar and butter.

Cook on a moderate heat for approx. 20 mins stirring occasionally without any lid until a dry mixture is achieved with some apples broken down and others still chunky. The time will depend on the size of your pan and your cooking heat.

Pour the apple mixture onto a baking tray and leave to fully cool uncovered (this prevents any moisture excess water being created) or if you have more time for the cooling process you can put a layer of cling film directly onto the surface of the apples making sure all the air is removed.

Working round the tart, lift and drop the pastry gently into the bottom corners of the tin.

Trim off any excess pastry but leave enough for an overhang.

Neatly line the baking tin using a ball of dough dusted with flour to press the pastry into the bottom corner of the tin.

Prick the base lightly with a fork. You don’t want to pierce the dough the whole way through otherwise the filling will leak out.

Cover with clingfilm and chill in the fridge for 30 mins.

While the pastry is resting, preheat the oven to 180C.

Bake blind at 180C for 10-20 minutes or until the bottom is semi dry.

Remove the beans from the pastry case and return to the oven for another 3-5 minutes until the bottom of the pastry case is completely dry. Don’t be afraid to bake it longer if you think it needs it.

Remove from the oven and lightly baste with egg wash. Return to the oven for 1 minute to dry the egg.

Using a small serrated knife, gently trim the top of the pastry flush to the tart ring edge.

Prepare thin strips of leftover raw pastry, enough to go around the rim of the tart.

Brush the baked edge of the tart with egg wash and apply the strip of pastry on top, pressing it lightly into place.

Sprinkle the semolina over the base of the tart; this will help absorb any excess liquor from the fruit.

Spoon the apple filling into the tart case.

Cut a small crisscross in the centre of the lid to allow steam to escape then place in the fridge for 15 minutes to rest.

During this time, increase the oven temperature to 230C.

When ready to bake, brush the top of the pie with egg wash and bake for 20-30 minutes until golden.

Remove from the oven and allow to cool for 20-30 minutes before removing the ring.

Demould from the ring and put on a serving plate and serve with cream or crème fraiche.