Apple and Cobnut Tart

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Bramley apples cook down to a well-flavoured purée, which makes a perfect filling for this autumnal tart, especially if you spike it with a little apple brandy The crunchy, nutty crumble topping provides a good contrast. Best served with Devonshire clotted cream.


For the Pastry

  • 2 medium egg yolks
  • 225 g unsalted butter, softened, plus extra for greasing
  • 1


First make the pastry. Beat the egg yolks and butter together in a bowl until evenly blended, then beat in the sugar. Stir in the flour and knead together until well mixed. Gather the pastry into a ball, wrap in cling film and leave to rest in the fridge for an hour.

Lightly butter a 26 cm