Put the flour, sugar, baking powder, pinch of salt and lemon zest in a large mixing bowl. Stir the ingredients until combined.

Next, add the cold butter and egg and use a spatula or pastry scraper to cut the butter and egg into the flour until the mixture resembles rough crumbs.

Use your hands to bring the dough together into a smooth ball. It may be easier to do this on a lightly floured work surface.

Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes.

When you’re dough is almost done chilling, peel and finely slice the apples. Place them in a bowl with lemon juice as you slice them. Once finished, toss them in the bowl to cover them in lemon juice.

Pre-heat the oven to 350F/180C.

Once the dough has chilled place it on a lightly floured work surface and roll it out into a rough circle to fit a 9.5 inch (or similar) loose bottom tart pan making sure it overlaps by about 1 inch. The dough should be about ½ inch thick. If the dough cracks as you roll it out just press it back into shape (it’s normal for this type of pastry).

Lightly grease the tart pan with butter then lay the pastry over and lightly press it in to fit. Spread the apricot jam all over the base then lay the slices of apple on top. You can do this in a spiral pattern then fit slices into the middle. You may not need all of the apple.

Next, trim the edges making sure to leave 1 inch overlap and fold it over the tart to create a border.

Mix the sugar and cinnamon together then sprinkle it over the apple filling. Bake the crostata in the oven for 45-50 minutes until the apples and pastry are golden brown.

Let the tart cool for at least 30 minutes before serving.