I do love a nice tart, memories of my mum’s sunday dinners probably, and I always have a captive audience in my dad when I produce one. This one has some lovely blueberries in it, a nice addition to the apples and the lemon rind gives a nice edge. Gluten free flour works pretty well in pastry – it’s far less nervy when you put it in the oven as you are not crossing your fingers hoping for a good rise, not like cake making!. I often make this on a Sunday if my dad comes over and he usually brings the rest of it home to enjoy for the next few days. I’m happy to keep him in desserts – as a dad of 6 we like to see him looked after.

Pastry
100g unsalted butter
1 egg and 2 tbsp iced water
250g plain gluten free flour
2 tbs demerara sugar

Filling
4 large Granny Smith apples, peeled, cored, cut into thin wedges
1 tsp finely grated lemon rind
70g caster sugar
60ml water
300gr blueberries

Oven at 180C

Put the apple, lemon rind, sugar and water in a saucepan over low heat.
Cover and simmer until apple is soft.
Add the blueberries and simmer for 1 minute.
Set aside to cool completely.

For the pastry, tip the flour, butter and sugar into food processor and pulse until like breadcrumbs.
Add the egg yolk and enough iced water to just bring it together.
Turn onto a lightly floured surface and knead gently to bring together.
Flatten slightly, wrap the dough in cling and place in the fridge for 30 minutes to rest.

Divide the dough in half and roll out on a lightly floured surface big enough to fit the tart tin.
Line the tin with the pastry, to cover the base and about 2cm up the side.
Strain the filling to remove any excess moisture and transfer to the prepared pan.
Roll out the remaining dough portion enough to cover the filling and press to seal using the high edge from the bottow piece.
Brush with some beaten egg and sprinkle with a tablespoon of demerara sugar.
Bake for about 30 minutes until golden brown.
Set aside to cool slightly – Dust with icing sugar if liked and serve warm with cream.