Hungarian Apple Pie

George, the enigmatic Hungarian ‘strudel king’ who taught Adrian to bake in the Viennese style, gave him this recipe. The flavour of the pastry works beautifully with the apple filling. You need to chop the apples quite small as they aren’t cooked before they go into the tart. If you have any pastry left over, mix in some chopped almonds, walnuts or pistachios and make into biscuits to cook alongside the tart for about 10 minutes, until golden.