Preheat your oven to 220°C/gas 7. Have ready a 24cm fluted tart tin.

On a lightly floured work surface roll out your pastry to 2-3mm thick. Lay the pastry over the tin using your rolling pin to help lift it, and use your fingers to press it into the sides so that it fits snugly into the grooves. Roll the rolling pin over the top of the tin to trim off any excess pastry. Prick the base of the pastry with a fork to prevent bubbles forming. Cover the base and sides of the pastry case with baking parchment, and weigh it down with baking beans. Make sure the baking beans are pushed right into the edges of the tin.

Blind bake the pastry case for 10 minutes, until pale golden with no wet patches of dough. Remove from the oven, remove the baking parchment and baking beans, and prick the base again with a fork. Bake for a further 10 minutes until just golden brown, then remove from the oven and set aside. Reduce the oven temperature to 170°C/gas 4.

While your pastry case is baking, prepare the apple filling. Place the diced apples in a medium pan with the sugar and lemon juice over a low heat, and leave them to simmer for 8-10  minutes, then blend them to a fine puree with an electric stick blender or food processor. Add the Calvados and blend again – you can adapt the quantity to suit your own personal preference. Set aside to cool.

Slice the 2 remaining apples into thin, decorative slices. Once the puree is cool, pour it into the tart case, and arrange the apple slices on top in circles fanning out. Bake the tart for 20 minutes, until the apple slices have softened and cooked through.

Prepare your glaze by warming the quince jelly and water in a small pan over a low heat until you have a thick liquid. Use a pastry brush to glaze the apples with it. Leave the tart to set and cool in the tin. Serve warm with some cream.

Picture copyright of Jonathan Gregson