The one thing that always thrives on my allotment is the apple trees.We don’t have to do anything and without fail every year they are laden with fruit. Last year we pruned them right back and were rewarded with huge boughs of fruit bending over the paths and other people’s allotments. I love this tart, as it’s so easy and delicious. The home-made pastry is rich, buttery and warm, while soft sweet apples in the thick sugary syrup are perfumed with deep cardamom spice. I can’t think of anything better for pudding on a cold autumnal day, served with a dollop of cream.

Apple and Cardamom Tart

SERVES 6

• 225g plain flour

• 120g soft salted butter

• 1 egg, beaten

• pinch of salt

• 1–2 tbsp water

FILLING

• 3 green cardamom pods

• 100g caster sugar

• 2 large cooking apples

GLAZE

• 3 tbsp caster sugar

• reserved apple peel

• 2 pieces of lemon peel

EQUIPMENT

• pestle and mortar

• 25-cm loose bottomed tart tin

• pastry brush

To make the pastry, mix the flour and butter together in a bowl with your hands, until it is like fine breadcrumbs, then add the beaten egg, salt and a splash of water (start with about a tablespoon) and bring it all together into a ball. Knead the dough gently until it comes together in a soft ball, then wrap it in clingfilm and leave to rest in the fridge while you make the filling.

Preheat the oven to 160°C/325°F/Gas 3. Finely crush the seeds from the cardamom pods in a pestle and mortar and mix with the sugar. Set aside. Peel and core the apples, keeping the peel, and slice into thin segments.

Roll out the pastry on a lightly floured work surface and use to line the tart tin. Arrange the apples in neat concentric circles on the base of the tart, then sprinkle the cardamom sugar evenly over the top. Bake for 30 minutes.

Finally, make a glaze to brush over the finished tart. Melt the sugar in a small pan with the leftover apple peel and the lemon peel until it is a sugary syrup. Use a brush to paint it over the top of the tart when it is ready and cooled.

NOTES

I make my own pastry for this recipe, but do buy ready-made if you want or if you don’t have time. However, this shortcrust pastry is pretty simple and delicious if you do.