With a shortbread-like crust, cheesecake-like filling and apple-almond topping, this classic torte truly has something to offer everybody.

Ingredients: (Serves 6)

• 1 recipe icing sugar sweet crust
• 225 g/8 oz cream cheese, softened
• 28 g/1 oz icing sugar
• 1 large egg
• 1 teaspoon vanilla essence
• 85 g/3 oz caster sugar
• ½ teaspoon cinnamon
• Pinch of nutmeg
• 3-4 crisp apples, such as Granny Smiths or Golden Delicious, sliced thinly
• 28 g/1 oz flaked almonds

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the pastry dough and transfer to a 25-cm/10-inch tart tin. Bake blind for 15 minutes. Transfer to a wire rack to cool. Lower the temperature to 175°C/350°F/Gas mark 4.

To prepare the filling, beat the cream cheese, icing sugar, egg and vanilla with an electric whisk on medium until smooth. Pour into the cooled tart crust and spread with a spatula to make an even surface.

To prepare the topping, mix the sugar, cinnamon and nutmeg in a large bowl. Add the apple slices and toss to coat evenly. Arrange the apples over the cream cheese filling. Top with flaked almonds. Bake for 1½ hours, or until the crust is golden brown and the apples are softened. Transfer to a wire rack and cool for 1 hour. Refrigerate any remaining pie for up to 3 days.