Apple crostata

Ready in 1½ hours + chilling Serves 8

FLAKY PASTRY

2½ cups flour

½ tsp salt

230g chilled butter, cubed and frozen

for 5 minutes

½ cup ice-cold water

1 egg, beaten with a little water, to

glaze

CRUMBLE TOPPING

100g butter, melted

1 cup flour

½ packed cup soft brown sugar ½ cup chopped walnuts

½ tsp ground cinnamon

¼ tsp baking powder

FRUIT FILLING

4 large tart apples, such as granny smith or braeburn, cored and thinly sliced

Zest of ½ a lemon, finely grated ¼ cup soft brown sugar

2 Tbsp lemon juice

1 tsp vanilla extract

TO SERVE Icecream

To make the pastry, place flour and salt in a food processor, add butter and pulse 5-6 times until butter is mostly pea-sized. Add water and pulse until dough just comes together but is not smooth. Press into a log shape and chill.

To make the topping, mix all ingredients until combined.

To make the filling, toss the apples with the other ingredients.

Preheat oven to 170C fan bake and line 2 oven trays with baking paper.

Cut pastry log into 8 slices, roll each slice out between 2 pieces of baking paper to a circle 16-18cm in diameter and transfer to prepared trays. Divide the apples between the pastry discs, mounding in the centre and leaving a 3-4cm border of pastry. Top each with crumble topping, then fold up the pastry edges in small pleats to partially enclose the apples. Brush the pastry edges with egg. Chill for 15 minutes then bake until golden and crispy (35-40 minutes). Serve warm with icecream garnished with zest.