240g flour

100g butter – chopped

25g caster sugar

1 egg

Milk to bind if needed


2 eggs

450g apples, peeled and sliced (225g cooking 225g eating)

250ml sour cream

30g flour

1 tsp vanilla paste


60g flour

60g demerara sugar

60g butter

15g flaked almonds

Serve with vanilla ice cream


1. Pastry – pulse everything together until smooth. Wrap in cling film, chill for at least 40 minutes

2. Roll out, blind bake in a 23cm tart case. Bake for 15 minutes, then take the beans away and back for another 10 minutes at 180 degrees. cool

3. Filling – mix it all together, spoon into the case, bake 15 minutes at 180c

4. Topping – rub together with your fingertips, spoon on top of the apples, bake 20 minutes at 180C

5. Serve warm with ice cream