Go on, cook with those apples, don’t just let them go soft in the fruit bowl! This is good with pears as well and is adapted from the Sugar Club (Peter Gordon, £20). This will really impress - make it in advance, it is excellent at room temperature and very quick in the food processor.
Line a tart tin with pastry and bake blind (weight down with silver paper and beans) until just set. Make the innards by putting 71/2 oz (210g) of butter (unsalted is good - have you tried out organic version? It got top marks in a Times tasting); 3oz (90g) sugar (do remember to keep a vanilla pod in your sugar jar); 9oz (250g) amaretti biscuits (ever wondered what to do with that generous gift tin?) and 4oz (110g) ground almonds in the food processor and beat until smooth. Add 4 organic eggs, zest and juice of a lemon, and beat for another few seconds until blended. Scrape down the bowl. Heat a baking oven 180C/Gas 4. Pour the mixture into the tart shell and top with concentric circles of apple slices dipped in lemon juice to stop them going brown. Press them down a bit and bake for 40 mins or so, covering with foil if you think it is all getting a bit brown.