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Christmas apple and cranberry tart

Delicious any time over the season and especially nice for those

who don’t fancy Christmas pudding.

Pastry  (this will line a 28cm x 3cm loose based tart tin)

250g plain flour

180g butter, cold, cut into cubes

75g icing sugar

2 egg yolks

Place the flour, butter, icing sugar into the processor, whizz until the mixture resembles coarse breadcrumbs, add the egg yolks and mix again until you have a smooth dough. Roll the dough into a ball and wrap in cling film, and chill for an hour or up to 3 days.

Frangipane

85g butter, room temperature       85g caster sugar

85g ground almonds       1 egg     1 teaspoon vanilla extract

Tip all the ingredients into the processor and mix until everything is well combined.

Filling

4 large cooking apples, peeled and cut into wedges

1 tablespoon cranberry sauce

3 tablespoon sugar       1 tablespoon apricot jam and a squeeze of lemon juice

To cook  Set oven 180c gas mark 4  Line the tart tin with the pastry

Spoon the frangipane over the pastry, then a layer of cranberry sauce, arrange the apples over the cranberry, sprinkle with the sugar and bake for 50/55 minutes. Cool in the tin.

To glaze  Heat the jam and lemon juice together and brush the tart with the warmed jam.