A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert
- 375g pack puff pastry, preferably all-butter
- 5 large eating apples - Cox's, russets or Elstar
- juice of 1 lemon
- 25g butter, cut into small pieces
- 3 tsp vanilla sugar or 1 tsp vanilla extract
- 1 tbsp caster sugar
- 3 rounded tbsp apricot conserve
MethodRoll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
- 500g pack marzipan
- 1 x 23cm round tart case- ready-made or bake your own with bought shortcrust pastry
- 600ml pot double cream
- 2 tbsp icing sugar
- 2 tsp rose water
- 5 small meringues nests, crushed
- 600g mixed berry (we used raspberries, blackberries, blueberries and cherries)
- 50g toasted flaked almond
- Heat oven to 200C/180C fan/gas 6. Roll out the marzipan to a circle roughly 21cm in diameter – use a plate as a template to cut around. Lay the marzipan circle in the centre of the tart case, then put in the oven and bake for 5 mins. Remove from the oven and leave to cool completely.
- Tip the double cream, icing sugar and rose water into a bowl. Whisk until the cream just holds its shape, then stir through the crushed meringue. Drop some of the berries into the bottom of the tart case. Pile over the cream mixture, then top with the remaining berries and flaked almonds. Serve straight away.
- 8 pork sausages
- 3 leeks, sliced
- 1 apple, peeled and sliced
- 1 tbsp plain flour
- 1 tbsp grainy mustard
- 200ml stock
- 375g pack ready-rolled shortcrust pastry
- 1 egg, beaten
- Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
- Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.
- 175g butter, plus extra for greasing
- 175g light muscovado sugar, plus 1 tsp
- 3 large eggs, beaten
- 1 eating apple
- 1 tsp vanilla extract
- 200g dried mixed vine fruits
- 85g ground almonds
- 1 tsp baking powder
- 175g plain flour
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- splash lemon or orange juice
- 1 tbsp marmalade or apricot jam
- Heat oven to 180C/fan 160C/gas 4. Butter a 900g/2lb loaf tin and line with a strip of baking paper, or use a loaf tin liner (see tip, below). Beat together the butter and sugar until pale and creamy, then beat in the eggs one by one. Grate half the apple and mix it into the batter with the vanilla, dried fruit and ground almonds. Mix the baking powder, flour and spices together with a pinch of salt, then fold into the mix until even. Spoon into the tin and level the top.
- Thinly slice the remaining apple half, toss with the lemon or orange juice, poke the slices a little way into the batter, then sprinkle with 1 tsp more sugar. Bake for 45 mins, then turn the oven down to 140C/fan 120C/gas 1. Cover the cake with foil, then bake for another 45 mins until a skewer inserted into the middle comes out clean. Cool in the tin.
- To finish the cake, melt the marmalade or jam in a small pan, sieve to remove any lumps, then brush it over the cake to glaze the top. Serve cut into thick slices, and spread with a little butter, if you like. Will freeze for up to 1 month.