Preheat the oven to Gas 6, 200°C, fan 180°C and put a baking tray in the oven to preheat. Brush the inside of a loose bottom 20 cm cake tin with a little melted butter.
Put one sheet of filo pastry onto a clean work surface and brush all over with butter. Lay another sheet of filo pastry on top, slightly offsetting the corners. Repeat with butter and remaining filo pastry sheets.
Take the filo pastry stack and use to line the cake tin, allowing the edges of the pastry to hang over the edge. Spread the dulce de leche over the base of the pastry.
Arrange the apple slices in circles over the top of the dulce de leche, slightly overlapping the slices. Scrunch the overhanging pastry over the top of the apples.
Brush all over with a little butter, sprinkle with the sugar and almonds and bake in the oven for 25-30 minutes until golden and pastry is cooked. Leave to cool for 10 minutes before serving.
Make sure it cools completely before removing the tart from the tin - unless you like it really gooey!
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