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Pastry – combine the almond meal, flour sugars, salt & butter or coconut oil in a bowl and rub the butter through to form bread crumb texture. Stir through the milk or water and knead for 30 seconds to bring everything together. Flatten the dough into a 15cm circle, wrap in a tea towel and rest in the fridge for approx. 2 hours or overnight.

Frangipane – whisk together the coconut oil, sugar and lemon zest to dissolve the sugar then add the eggs, almond meal, plain flour and salt and mix to combine.

Let this rest for 2 hours or up to 1 week in the fridge.

Cut the pastry in half, you only need half the pastry for one tart. Using two sheets of baking paper, roll the pastry out in between these sheets to a rough 30cm circle. Place in the fridge for 30 minutes to rest.

Preheat the oven to 180C. Cut the cored apples in half lengthways and cut down each on into 3mm thick slices. Take you pastry rom the fridge and place it into a baking tray. Peel the top piece of baking paper off and spoon on about half of the almond frangipane, leaving a 3-4cm boarder.

Arrange the sliced apples over the frangipane and then fold up the edges of the pastry around the sides of the fruit, crimping the pastry if you want. Brush the pastry with the egg yolk and sprinkle the raw sugar over the pastry and fruit. Bake for 40-45 minutes until the edges and base are crisp and golden.

Serve the tart with Chia & Date almond butter drizzled over and you favourite ice cream, cream or yoghurt.