Preheat the oven to 200°C/400°F/gas mark 6.

To make the sweet paste, put the flour, sugar, butter, egg and water into a bowl and combine.

Roll out on a lightly floured surface and use to line a 30.

5 cm/12 inch shallow round cake tin.

To make the frangipane, cream the butter and sugar together and add the eggs and egg yolks one at a time.

Add the Calvados, flour and ground almonds and mix well.

Spread the frangipane over the paste in the cake ring, then fan out the apple slices from the edge to the middle in the form of a cross.

Bake for 25 minutes until golden brown.