Step 1: When preparing the pastry by hand, cut the butter into small pieces by rubbing it into the flour and icing sugar.

Step 2: Add the whisked egg and combine to create a dough. You may also use a food processor for this.

Step 3: Using a floured surface, roll out the dough and line a circular flan tin that measures 28 cm/11 in (3.5 cm/1½ in deep). Curl a lip around the perimeter. While preparing the filling, chill for a further thirty minutes.

Step 4: Set the oven temperature to 200C/400F/Gas 6.

Step 5: In a large mixing basin, whisk together the eggs, caster sugar, lemon rind, and juice to make the filling. Add the melted butter and stir.

Step 6: Grate the Bramley apples coarsely and add them to the mixture, stirring thoroughly. Take the tart out of the refrigerator and cover the bottom with the sloppy lemon mixture.

Step 7: Using the back of a spoon, level the surface and place the dessert apple slices in an overlapping pattern around the perimeter. Add the demerara sugar in a sprinkle.

Step 8: Place the apples on a heavy baking dish and bake for 40 minutes, or until the apples are starting to turn brown in the center. Serve right away.