Cut out two 20.5 cm (8 inch) circles of greaseproof paper.

Reserve 8 nuts and finely chop the remainder. Cream the butter and sugar until pale and fluffy. Stir in the flour, salt and chopped nuts, then form into a ball and chill for 30 minutes.

Put the apple in a saucepan with the jam and lemon rind and cook over a low heat for 5 minutes, until soft. Add the candied peel and dried fruit and simmer for 5 minutes.

Divide the pastry in half, place on the sheets of greaseproof paper and roll out into two circles. Transfer to greased baking sheets.

Bake at 190°C (375°F) mark 5 for 7-10 minutes, until light brown. Cut one circle into 8 triangles while warm. Leave to cool.

Just before serving, place the complete circle on a serving plate and cover with the apple mixture. Arrange the triangles on top. Dust with icing sugar, pipe cream on top and decorate the apple layer with hazelnuts.