Rustic apple tart

1. Put the nuts in a food processor and blitz until finely chopped. Add the flour, butter and caster sugar and whizz until the butter is fully incorporated. Add the egg and whizz again to form a firm dough – if the mixture seems dry, add 1-2 tbsp cold water. Shape into a ball, then wrap and chill for at least 10 minutes.

2. Preheat the oven to 180°C, gas mark 4 and line a large baking tray with parchment. In a large bowl, toss together the apples, sultanas, brown sugar, cinnamon and cornflour. On a lightly floured surface, roll the pastry into a circle about 35cm in diameter. Transfer to the baking tray. (Alternatively, place in a lined 30cm ovenproof frying pan.)

3. Spoon the fruit mixture into the centre of the pastry, leaving a 4cm border all the way around. Fold over the edges and brush the pastry with milk.

4. Bake for 40-45 minutes, until the pastry is golden brown and the fruit is tender and juicy. Drizzle with the maple syrup. Cool slightly before slicing, or serve at room temperature.  Delicious with Waitrose Duchy Organic Double Cream or Vanilla Ice Cream, if liked.