• Pre-heat the oven to 190C/374F/gas mark 5.
• 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

• Mix the flour, salt, sugar and desiccated coconut together in a bowl.
• Add the cubes of butter. Using your fingers, rub the butter into the dry mix until you have a crumbly consistency.
• 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

• Slice the 900g peeled and cored apples into slices of about 2.5cm/1 inch thickness.
• In a lidded saucepan, melt the butter over a medium-low heat and add the lemon juice, granulated sugar and ground cinnamon. Stir through.
• 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.
• 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.
• 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

• Combine the two egg yolks, condensed milk and lemon juice and whisk together by hand using a wire whisk or fork.
• 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.
• 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

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

Assembly

• Tip the cooked apples into the baking dish and spread evenly.
• Pour the sauce over the apples. You can use a fork to move the apples around to allow the liquid to fill any gaps.
• Evenly dust the cinnamon and sugar sprinkle over the top.
• 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.
• Bake in the preheated oven for 35 minutes or until the crumbed topping is light golden in colour with slightly darker edges.
• Leave the tart to rest for 30 minutes before serving. Serve plain or topped with ice cream or cream.