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Available for over a year

Ingredients: • 375g packet sweet shortcrust pastry, or a batch of your own favourite sweet pastry For the filling: • 1kg cooking apples, peeled, cored and roughly chopped • Enough sugar to to taste (I often don't put any sugar in at all) • Finely grated zest of 1 lemon • For the topping: • 4-5 dessert apples, peeled and very thinly sliced • 4-6tbsp apricot glaze or sieved apricot jam, warmed • Crème fraiche, to serve • Equipment 20-23cm round tart tin, or about four 10cm individual tart tins well buttered. Method: • Roll out the pastry and line your buttered tin. Bake the pastry for about 10 minutes until it is cooked and crispy. To stop it from rising, you can put a layer of foil over the pastry and weigh it down with some rice or dried beans. • Meanwhile, place the cooking apples into a large saucepan with a tablespoon of water and cook until soft. • Mash the apples with a fork, taste and add sugar to taste. • Spread the mashed apples into the blind baked pastry case. • Arrange the thinly sliced dessert apples around the edge of the tart in a fan so that they are overlapping, until the tart is completely covered. • Place the tart onto a baking tray and into the oven, cook for about one hour until the apples have browned at the edges and are cooked through. • Heat the apricot jam and paint it sparingly onto the tart, making sure you cover all the apples and the edges of the pastry.