For the biscuit base, blitz or bash the digestives into fine crumbs.

Mix in the salt and cinnamon, then pour in the melted butter and mix well until it has the texture of very wet sand and clumps together when you give it a gentle squeeze.

Press evenly into a 23cm loose-bottomed tart tin (put a disc of baking paper on the base for an easier release later), starting with the edges and working your way into the base.

Put the tin in the fridge to firm up.

Meanwhile, peel and core the apples, then cut them into even slices, about 1cm wide (you should have about 400g).

In a low, wide frying pan, add the caster sugar and heat over a medium-high heat until it starts to melt, caramelise, and even burn in places – three to four minutes.

Add the butter and apples, then reduce the heat to medium-low and let the mixture come to a bubble.

Lower the heat, then simmer the apples in the juices for about 10 minutes, or until tender. (Depending on the variety, you might get a mixture of mushier and firmer pieces.)

Stir in the lemon juice, then remove the pan from the heat and leave to cool.

To assemble, beat the dulce de leche until smooth, then spread evenly over the biscuit base.

Arrange the apple slices (avoiding the juices) on top in slightly overlapping concentric circles and in a single layer

Reserve the apple caramel juices for finishing the tart.

Whip all the ingredients for the sour cream whip together until you get soft peaks. Pile the cream on top of the apples, giving it a pleasing swoop.

Arrange the hazelnuts on top, then finish with drizzles of the caramelised apple juices.

Chill for two to three hours before serving.