Apple, walnut and candid peel tart
I like to keep the finished shape of the pastry rough – but if you prefer a neater look you can cut a neat edge around the pastry before baking. Gala, cox or any eating apples work well for this tart. Cooking or Bramley apples wouldn’t be sweet enough.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6
- 100g/3½oz plain white flour
- 50g/2oz butter, cubed
- Water, cold
- 3 eating apples, peeled and chopped into 1cm/ 1/3” cubes
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 100g/3½oz walnuts, roughly chopped
- 100g/3½oz candid peel
- 100g/3½oz honey, gently heated
Ice cream, cream, custard or yoghurt to serve
Large baking sheet
- To make your own pastry, put the flour and cubed butter into a large mixing bowl. Rub the butter into the flour until it resembles breadcrumbs. Add a tablespoon or two of the cold water and briefly mix to help the pastry come together into a lump (you may need to add a little more water). Wrap the lump of pastry in cling film and chill in the fridge for 30-minutes.
- Preheat the oven to 200°C/180°C fan/ 395°F/gas mark 6. In a bowl mix the apple, sugar, ground cinnamon, walnuts and candid peel.
- Prepare a work surface with a light dusting of flour, place your cooled pastry in the middle and roll out into a large circle of 3mm/1/8″ thickness so it measures roughly 30cm/12” x 30cm/12”. Place the pastry onto a large baking sheet.
- Roughly scatter the apple mixture on top of the pastry, leaving about a 1cm/½” border around the edge. Put the tart into the oven for 25 minutes.
- Drizzle the warmed honey over all of the tart and place back in the oven for a further 10-15 minutes.
- The tart is ready when lightly browned in places on top.