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Apple and raspberry crumble tart
( SERVES 6 )

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Use butter puff pastry so the tart is crisp, whether served hot or room temperature.

Peel and core the apples and cut each into eighths.
In a saucepan melt the butter and sugar together and cook until the mixture starts to brown and caramelise slightly, then add the lemon juice and appleslices.
Over a very gentle heat, cook the apples slowly until soft but not mushy – about 20 minutes.
Drain the buttery liquid into a bowl, and let the apples cool, covered with plastic wrap.
To prepare the crumble, put the brioche and biscuits into a blender and blend to fine crumbs.
Transfer to a bowl, mix in the reserved butter in which the apples were cooked, along with the orange zest, stirring well with a wooden spoon.
Leave to sit while you prepare the pastry.
To finish, cut the pastry into 6 12cm circles.
Place 8 apple slices in a circular pattern on each one.
Leave a little pastry rim at the edge. Sprinkle over the crumble mixture, then dot each tart with a few berries.
Bake in a preheated 200C oven for 10-15 minutes until the pastry is puffed and golden.
Serve with cream and vanilla icecream.