Winter apples can easily be jazzed up with canned apricots to make this hearty rustic tart. The pastry is especially delicious.

Ingredients

Pastry

• 175 grams chilled butter, diced
• 2 cups flour
• 2 tablespoons sugar
• 2-3 tablespoons cold water

Filling

• 2 crunchy apples, peeled and finely sliced
• 400 gram can of apricot halves, drained and sliced
• 2 tablespoons cornflour
• 2 tablespoons runny honey
• milk to glaze
• 2 tablespoons sugar
• extra honey to glaze, optional

Method

Pastry

1. Put the butter, flour and sugar into a food processor and process until the mixture resembles coarse crumbs.
2. Add two tablespoons of the water and pulse until the mixture forms small moist balls of dough. Add more water if necessary. Do not process until the dough forms one ball as this will overwork the dough and make it tough.
3. Turn out onto a floured board and bring together. Refrigerate for about 10 minutes while preparing the fruit. This allow the pastry to relax, which means it will not shrink when you roll it out or be tough when you bake it.
4. Roll the dough out to form a large circle about 30cm in diameter. A perfect circle can be easily achieved if you make the dough into a round ball and then roll lightly in one direction, away from you. Then give the dough a quarter turn before rolling again. Continue turning and rolling and you should get a reasonably even round of pastry which will need no trimming. Place it over a 24cm diameter fluted flan tin, leaving the excess hanging over the edge of the tin.

Filling

1. Toss the prepared fruit, cornflour and honey together and pile into the centre of the tart. Carefully bring the extra pastry up and fold it down over the outer edges of the tart. Brush the pastry with milk and then sprinkle with sugar.
2. Bake for 30 minutes at 190ºC on fan bake or 210ºC without a fan. Remove from the oven and brush with extra honey to glaze. Serve with lashings of cream or great dollops of yoghurt.

Cooks Tips

- If you don't have time to make pastry, use a 400 gram packet of sweet short pastry.