Grease and line a flan tin

Roll out the pastry to 4mm thick and line your tin

Place into the fridge to rest

Preheat the oven to 180° Celsius

Dock the bottom of the pastry, line with baking paper and place your baking beans into the tin

Place your tin onto a baking sheet and into the oven and bake blind for 15 minutes

Remove the baking beans and paper, and bake for a further 5 minutes

Remove from the oven and brush the pastry with the egg wash, set aside to cool

Place the liqueur into a small sauce pan that has a lid

Add the apples, fructose, star anise, cinnamon and cardamom

Place onto a medium temperature and stir until the fructose dissolves

Place the lid onto the sauce pan and cook until the apple are soft

Remove from the heat and remove the star anise, cinnamon and cardamom

Add the butter, cranberries and almonds

Stir until the butter has melted and set aside to cool completely

Add the egg yolks and mix until combined

Place the egg whites into a mixing bowl and whisk to still peaks

Fold into the apples and carefully pour the mixture into your pastry shell

Bake for 25 minutes

Remove from the oven and dust the top with cinnamon sugar

Leave to cool before removing from the tin