Makes 4


For the pastry: 200g plain flour 90g butter (softened) 65g caster sugar 3 egg yolks 2 tsp cinnamon For the filling: 2 large Granny Smith apples (or other tart variety) 1 tsp cinnamon 1 tsp lemon juice 2 tsp plan flour For the sauce: 150g blackberries 50ml maple syrup grated zest of 1 orange For the bake: 1 beaten egg For the bake: 1 beaten egg yolk demerara sugar


1) First, make the pastry. Combine the butter and sugar in a bowl and work together until light and creamy.

2) Add the egg yolks, one at a time, beating well in between each addition.

3) Add the flour and cinnamon and work lightly together with a fork or spatula until the mixture becomes a dough.

4) Knead the dough very briefly against the bottom of the bowl with the heel of your hand before forming it into a bowl and wrapping in cling film. Leave it in the fridge for at least 30 minutes. The dough must be very firm before rolling out.

5) Meanwhile peel and core the apples and slice into thin segments.

6) Add the apple to a large bowl and mix with the flour, cinnamon and lemon juice. Leave to one side.

7) Preheat the oven to 180 C/160 C Fan and line a large baking tray with baking paper.

8) Divide the dough into four equal sections.

9) Place each piece onto a well-floured surface and roll out into a rough disc approximately 1cm thick. Be careful not to roll it too thin or you may have problems forming the tart.

10) Place a handful of the apple slices in the centre of each dough disc (either arrange in a pretty shape or just go rustic).

11) Bring the edges of the dough up the the apples, covering them a little but allowing a large gap around the top.

12) Brush each tart with beaten egg yolk and sprinkle generously with the demerara sugar.

13) Bake for 20-30 minutes until the tarts are golden brown and the apple is cooked through. Allow to cool slightly before serving.

14) To make the sauce add the blackberries and orange zest to a pan with a splash of water.

15) Cook gently until the fruit breaks down and allow the water to reduce slightly.

16) Add the maple syrup and cook for a minute or two longer until the sauce thickens.

17) Set aside to serve warm or store in a jar for later.

18) Serve the tarts with the sauce and a little crème fraiche or ice cream if you like.