Using the food processor with chopping blade, chop the walnuts for around one minute on medium or top speed. Tip the walnuts into a bowl and set aside - but don’t worry about leaving scattering of walnut bits in the processor bowl because these will go into the pastry.

To make the pastry, decant the flour and butter into the processor bowl and chop on low power for around 15 seconds and then pulse until you have a mixture resembling bread crumbs.

Tip the flour and butter crumbs into a medium mixing bowl and spoon over 2-3 tablespoons of water. Stir with a knife until lumps form and roll the mixture together into a ball. Knead lightly, wrap in cling film and leave in the fridge for 30 minutes.

Meanwhile, preheat the oven to 190c / gas 5. Continue making the frangipane by using the hand mixer to mix the ground walnut, caster sugar, egg, vanilla paste and softened butter in a medium mixing bowl. It will become a soft paste.

When the pastry has rested, roll it out and line the tart dish. Cover the pastry with parchment paper and baking beans and bake for 20 minutes.

When the pastry has been in for around 10 minutes, peel the cooking apples and chop away the cores. Fit the food processor with the slicing blade and affix the lid. Drop large chunks of apple down the funnel and on low power use the black funnel thingy to push the apple down. Repeat until all apple is sliced.

By this time you can remove the pastry case from the oven and carefully remove the parchment paper and beans (I tip it into a large mixing bowl and separate the beans from the paper once they’re cooled down).

Working quickly, spread the walnut frangipane on the tart base and smooth to the edges. Arrange the apple slices on top, covering evenly. Shake icing sugar over the raw apple liberally.

Return the tart to the oven for a further 25 minutes until golden brown. When cooked, allow the tart to cool slightly in the tin before transferring to a wire baking rack to cool completely.

Whilst the tart cools you can whip the whipping cream with the hand mixer and start the toffee sauce.

For the toffee sauce, simply melt the butter, sugar and cream in a small saucepan and bring to the boil. Simmer for a few minutes until thick and turn off the heat and allow to cool.