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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.

Ingredients

Ice cream, cream, custard or yoghurt to serve

Large baking sheet

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle the warmed honey over all of the tart and place back in the oven for a further 10-15 minutes.
  6. The tart is ready when lightly browned in places on top.

Nutrition