Apple and Wensleydale crumble tart

Serves 6-8

Ingredients

Pastry

• 225/8oz flour
• 115g/4oz butter, softened
• 1 egg
• Pinch of sugar
• Pinch of salt
• 1tablespoon cold milk
• Grated zest of 1 orange

Fillings

• 8 Cox's apples
• 28g/1oz butter
• 1 cinnamon stick
• 115g/4oz sultanas
• Juice of half a lemon
• 40g/1.5oz white flour
• 40g/1.5oz wholemeal flour
• Pinch of salt
• 115g/4oz Wensleydale cheese
• 55g/2oz unsalted butter, chilled
• 115g/4oz unrefined sugar

Topping

• 195g/7oz Greek yoghurt
• 55g/2oz Wensleydale cheese, cut into 5mm/quarter inch dice
• 2tablespoons runny honey
• 1 red skinned apple, cut into 5mm/quarter inch dice (with the skin on)

Instructions

1. Preheat the oven to 210C/425F/Gas mark 7.
2. To make the pastry, mix sugar, and salt with the flour. Make a well in the centre, add the eggs and butter and rub in to make fine crumbs.
3. Make a well and add the milk. Mix to form a dough.
4. Leave the pastry to rest for one hour.
5. Grease a flan ring 24cm/8.5" wide 3.5cm/1.5" deep.
6. Roll out the pastry into a round approx. 3mm/one eighth of an inch thick and line the flan ring carefully.
7. Trim the top and rest in the fridge for 10 minutes.
8. Line with greaseproof paper, place in the oven and bake blind for 15 minutes.
9. Take out and allow to set. Reduce the oven temperature to 200C/400 F/Gas mark 6.
10. While the pastry case is cooling, peel and core the Cox's apples and chop them into small pieces.
11. Put the apple into a saucepan with 28g/1oz butter, 2 tablespoons of water and a cinnamon stick and cook slowly to a puree.
12. Take off the heat, take out the cinnamon stick and stir well with a wooden spoon. Add the sultanas and allow to cool.
13. When cool, pour into the baked flan ring (first removing the greaseproof paper).
14. Mix the flours, salt and sugar.
15. Take 55g/2oz butter from the fridge and cut into small cubes, then rub the butter into the flour to get the texture of breadcrumbs.
16. Dice the Wensleydale cheese into 5mm/quarter inch pieces and carefully sprinkle into the mixture.
17. Sprinkle this carefully over the top of the flan and then bake in the oven for 20-25 minutes. Leave to cool.
18. Place all the topping ingredients in a bowl and mix well. Cover the cooled tart with the topping and serve.

Specific conditions:

Loss of weight/appetite

Nutritional information

(approximate values per portion)

Energy: 600 kcal; Protein: 12g; Fat: 30g (of which saturates: 19g); Carbohydrate: 74g; Fibre: 3.5g.

Cancerbackup thanks Brian Turner for contributing this recipe.