EASY RUSTIC STYLE

Apples and pears aren’t just for autumn. If kept in cool, dark conditions, British-grown varieties should last until spring, making these nutritious desserts perfect for nippy March days

APPLE TART

A fresh take on a British classic, this recipe includes a layer of vanilla-scented apple purée.

Preparation 1 hour, plus standing and chilling Cooking 1 hour 10 minutes Serves 6-8

3 MILD EATING APPLES, SUCH AS GOLDEN DELICIOUS, PEELED, CORED AND SLICED 1 TBSP UNSALTED BUTTER, MELTED

1 TBSP SUGAR

CHILLED SINGLE CREAM, TO SERVE

FOR THE SWEET PASTRY DOUGH

200G PLAIN FLOUR

2 TSP CASTER SUGAR

100G UNSALTED BUTTER, CHILLED AND CUBED

FOR THE APPLE AND VANILLA PUREE

3 APPLES (ANY VARIETY), PEELED, CORED AND DICED

1 VANILLA POD, SPLIT LENGTHWAYS

2-4 TBSP CASTER SUGAR, TO TASTE

2 TSP UNSALTED BUTTER

1 For the pastry, put the flour, sugar, butter and a pinch of salt in a food processor and pulse until the mixture is combined (5-10 pulses). Add 3-4 tbsp water and pulse until the dough holds together. Wrap the dough in baking parchment and let stand in a cool place for 30-60 minutes.

2 Butter and lightly flour a 27cm loosebased tart tin.

3 Roll out the dough on a floured surface to a circle slightly larger than the tart tin. Transfer to the tin and trim the edges. Refrigerate for 30 minutes until firm.

4 To bake blind, preheat the oven to 200°C (180°C fan oven) gas mark 6. Prick the pastry base, line with baking parchment and fill with weights. Bake for 15 minutes, remove the paper and weights and bake for a further 10-15 minutes. Cool before filling.

5 To make the purée, put the apples, vanilla pod, sugar and butter in a pan with 3-4 tbsp water. Cook gently, stirring, for 10-15 minutes until soft (adding more water if necessary). Remove the vanilla pod, use a knife to scrape the seeds into the mixture, then discard the pod. Transfer to a food processor and purée until smooth.

6 Turn the oven to 190°C (170°C fan oven) gas mark 5. Spread the purée in the pastry case.

7 Arrange the apple slices around the edge. Repeat to create an inner circle, going in the opposite direction. Brush with butter and sprinkle over the sugar.

8 Bake for 20-25 minutes. Serve with cream.

SPICED APPLE CAKE

Apple cake is a West Country staple, thought to have originated in Somerset. This one has been enriched with honey, spices and a sprinkling of flaked almonds.

Preparation 30 minutes Cooking 50-60 minutes Makes 16 squares

225G UNSALTED BUTTER, SOFTENED 200G LIGHT SOFT BROWN SUGAR 6 TBSP HONEY

275G PLAIN WHOLEMEAL FLOUR 75G PLAIN FLOUR

2 TSP BAKING POWDER

1 TSP GROUND CINNAMON

½ TSP GROUND CLOVES

½ TSP GROUND GINGER

½ TSP GROUND NUTMEG

5 EGGS, BEATEN

3 TBSP GROUND ALMONDS

50G SULTANAS

550G TART COOKING APPLES, PEELED, CORED AND FINELY CHOPPED 4 TBSP MILK

3-4 TBSP FLAKED ALMONDS, TOASTED ICING SUGAR, FOR DUSTING

1 Lightly butter and flour a 23cm square cake tin. Preheat the oven to 160°C (140°C fan oven) gas mark 3.

2 Put the butter and brown sugar in a mixing bowl and cream together until light and fluffy. Beat in the honey. In a separate bowl, combine the flours, baking powder, cinnamon, cloves, ginger and nutmeg.

3 Fold the dry ingredients into the butter mixture, then add the eggs and mix well. Fold in the ground almonds, sultanas, apples and milk, and mix just to combine. Transfer the mixture to the prepared tin and level the top.

4 Bake in the oven for 50-60 minutes, until risen and golden, and a skewer inserted in the centre of the cake comes out clean. Let cool slightly in the tin, then turn out onto a wire rack. When cool, sprinkle with flaked almonds and dust with icing sugar. Cut into squares to serve.