Rustic apple tart
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Ingredients
Method
Place the nuts in a food processor and blitz until finely chopped. Add the flour, butter and caster sugar and whizz until all the butter is blended in well. Add the egg and whizz again to form a firm dough – if the mixture seems dry, add 1-2 tbsp cold water. Shape into a ball, wrap and chill in the refrigerator for at least 10 minutes.
Preheat the oven to 180°C, gas mark 4 and line a large baking tray with parchment. In a large bowl, toss together the apples, sultanas, brown sugar, cinnamon and cornflour. On a lightly floured surface, roll the pastry into a circle about 35cm in diameter. Transfer to the baking tray. (Alternatively, place in a 30cm ovenproof frying pan.)
Spoon the fruit mixture onto the centre of the pastry, leaving a 4cm border all the way around. Fold over the edges and brush the pastry with milk.
Bake for 40-45 minutes until the pastry is golden brown and the fruit is tender and very juicy. Drizzle over the maple syrup. Slice and serve warm, or at room temperature with Waitrose Duchy Organic Double Cream or Waitrose Duchy Organic Vanilla Ice Cream, if liked.
