Recipe

• 125g (4oz) shortcrust pastry
• 450g (1 lb) cooking apples, peled, cored and sliced
• 50g (2oz) English butter
• 1 egg separated
• 50g (2oz) brown sugar
• 25g (1 oz) sultanas
• 225g (8 oz) blackberries, or 200g (7 oz) can blackberries, drained
• 2.5ml (1/2 level tsp) ground cinnamon
• 150ml (5 fl oz) fresh double cream

• Roll out the pastry and use to line a 20.5cm (8 inch) flan ring. Arrange the apples in the flan case.
• Melt the butter, remove from heat and cool. Beat in the egg yolk and add the sugar, sultanas, blackberries and cinnamon. Mix well together and place in the flan case.
• Bake in the oven at 200 deg C (400F) mark 6 for 30-35 minutes. Allow to cool.
• Whip the fresh cream until softly stiff. Whip the egg white until stiff and fold into the fresh cream. Pile on top of the tart and serve.
• Serves 6.