Cup of Yum
1. Pre-heat the oven to 190C/374F/gas mark 5.
2. Grease the bottom and sides of a circa 25cm x 30cm/10'' x 12'' baking dish. It should have a depth of at least 5cm/2 inches.

For the crumble

1. Mix the flour, salt, sugar and desiccated coconut together in a bowl.
2. Add the cubes of butter. Using your fingers, rub the butter into the dry mix until you have a crumbly consistency.
3. Divide the crumb mixture in two and lightly press one half into the bottom of the baking dish. Place the second half in the fridge.

For the apples

1. Slice the 900g peeled and cored apples into slices of about 2.5cm/1 inch thickness.
2. In a lidded saucepan, melt the butter over a medium-low heat and add the lemon juice, granulated sugar and ground cinnamon. Stir through.
3. Tip the sliced apples into the saucepan and mix through to ensure they are coated in the liquid. Cover fully with the lid, still keeping the heat medium-low.
4. Leave the apples to cook for 8 minutes, stirring every 2 minutes to prevent sticking and burning. Place the lid back on after each stir.
5. After 8 minutes, remove the lid fully and slowly stir until most of the liquid has evaporated. This should take roughly another 2 minutes. Remove from the heat.

For the sauce

1. Combine the two egg yolks, condensed milk and lemon juice and whisk together by hand using a wire whisk or fork.
2. In a clean, grease free bowl, whisk the two egg whites until stiff peaks form. You can use a stand, or electric hand mixer for this part.
3. Gently fold the beaten egg whites into the condensed milk mixture until just combined, keeping as much air in the mix as possible.

Cinnamon sugar sprinkle

1. In a small bowl, mix together the two tablespoons granulated sugar and one and a half teaspoons cinnamon.

Assembly

1. Tip the cooked apples into the baking dish and spread evenly.
2. Pour the sauce over the apples. You can use a fork to move the apples around to allow the liquid to fill any gaps.
3. Evenly dust the cinnamon and sugar sprinkle over the top.
4. Remove the second half of the crumble from the fridge. Using your fingers, break the crumble mix into small pieces and spread across the top of the tart.
5. Bake in the preheated oven for 35 minutes or until the crumbed topping is light golden in colour with slightly darker edges.
6. Leave the tart to rest for 30 minutes before serving. Serve plain or topped with ice cream or cream.