Mix all ingredients together until it forms a dough.

Press into a 9inch round tin, and prick holes in the dough with a fork to prevent it from puffing up.

Bake at 180C for 10 minutes

Peel, core and dice the apples for the puree, boil on low with the sugar and water until soft.

Boil off any excess water and then mash with a fork to make a puree. Spread the puree into the tart crust.

Peel, core and slice the apples for the filling and arrange on top of the puree. Brush the apples with the oil and sprinkle the sugar on top.

Bake on 180C for 25 minutes

Remove from oven and brush with the apricot jam