Step 1

Preheat oven to 180C.

Step 2

Roll pastry on a lightly floured bench to fit a 22cm tart tin. Line with baking paper and beans or rice. Bake blind for 15 minutes. Remove pastry and turn the oven down to 165C.

Step 3

Spread jam over base of warm pastry. Layer the apples in a circle, continuing until they are all used.

Step 4

Brush with melted butter and sprinkle on the sugar. Return to oven for 25 minutes until the apples are completely soft.

Step 5

Sprinkle with toasted walnuts and serve with vanilla icecream.