Black butter frangipane and apple tart

Method

1. To make the pastry, sift the flour and a pinch of salt into a bowl. Stir in the icing sugar, then add the 100g butter and use your fingertips to rub it into the flour mixture until it resembles breadcrumbs. Mix in the egg and water using a round-bladed dining knife, then gently bring the mixture together into a ball. Wrap the pastry and pop in the fridge for 30 minutes.
2. Heat the oven to 180°C/160°C fan/gas 4. Dust a little flour over a clean work surface and roll out the pastry into a large round, big enough to line the tart tin. Lift into the tin and press gently into the edges. Trim away the excess pastry, then spoon the black butter (see Know-how) onto the base. Use the back of the spoon to spread it out to cover the pastry dough.
3. Beat the 225g butter and sugar in a large bowl. Mix in the eggs, then fold in the ground almonds and 50g flour. Spoon the mixture evenly over the black butter and layer the apple slices neatly over the top.Bake the tart for 40-45 minutes until golden, then remove from the oven. Leave to cool to room temperature in the tin.
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4. Meanwhile, make the glaze. Heat the sugar and boiling water in a small pan, stirring until the sugar has dissolved. Brush the tart with the glaze, then carefully remove from the tin and transfer to a serving plate. Slice and serve with the cream.