To make the pastry, cut the butter into 2cm cubes, and place in the fridge to keep cold. Add flour, ½ tsp salt and sugar into a large mixing bowl. Mix together until evenly combined.

Using your hands, toss the cubes of cold butter into the flour mixture. Quickly break and smash the pieces of butter in the flour into smaller chunks (it’s ok if they are not all the same size). Add 100ml of ice cold water into the mixture. Stir with a fork until a shaggy dough forms. Add a tsp more of water at a time if it's too dry.

Gather the dough into a mound. Using your hand, squeeze it together to form large clumps, place them onto a clean work surface. If you have some dry floury areas, leave it in the bowl and stir a few teaspoons of ice cold water until you can squeeze the dough together. The texture should not be sticky, it should still be a little dry.

Split the dough into 3 chunks, then flatten on top of each other, this is key to getting flakey pastry. Flatten and shape into a thick disc. Wrap in cling film and refrigerate the dough for at least 1 hour.

While the pastry rests, bake the apples. Preheat the oven to 180°C. Peel, core and slice your apples into 1cm thick slices and toss with the sugar, spices and a pinch of salt. Lay out over a couple of baking trays and slide into the oven for 20 mins.

Pour off any excess juice into a pan and reduce to a syrup.

Roll out the pastry and use it to line a 23cm springform pan. Leave plenty of overhang over the sides of the tin.

Line the pastry case with foil and pour in 1kg of rice or dried beans. Slide into the oven for 30 mins, then remove the foil and weight and bake for another 30 mins.

Pull out the oven and stack the apples in the baked case. Press them down and make sure there are no air pockets. Drizzle any of the reduced apple juice over the top and top with the Raise Maple Pecan.

Bake for another 30 mins. Pull out the oven and trim any excess pastry from the rim of the tin. Pop out the tin, slice and serve with crème fraîche, custard or ice cream.