A delicious mash up of two Rosh Hashanah-ready desserts. If you want to get ahead, you can make the whole tart a day ahead then reheat it to serve. Leftovers keep for a day at room temperature, in a lidded container or covered with foil.

Method

• For the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs (or rub the ingredients together in a large mixing bowl using your fingertips).
• Add the sugar, a pinch of salt and the beaten egg and mix again until the mixture starts to clump together. It should feel a little tacky and stick together when you pinch it. If it’s dry you could add ice cold water but only 1 tsp at a time.
• Turn out the dough onto a lightly floured work surface. Tip the dough onto the surface and give it a couple of kneads to form a ball of dough. Flatten to a disc, wrap in clingfilm and refrigerate for 30 minutes.
• Roll the chilled dough into a circle that's about 3 - 5mm thick and large enough to line a 23 – 25 cm fluted tart tin or pie dish. Push it gently into the base and sides of the tin, prick the base all over with a fork. Refrigerate for 15 minutes until fit feels firm.
• Preheat oven to 200°C/180°C fan.
• Line the pastry case with baking parchment and baking beans, and blind bake for 12-15 minutes until the pastry sides are sandy and light golden-brown.
• Remove the beans and paper, reduce the oven temperature to 160°C/140°C fan and bake for 8-10 minutes more until the pastry case is crisp and golden. Set aside to cool.
• For the filling: place the Bramley apples and honey and 1 tbsp of water in a large, deep, lidded saucepan and over low to medium heat bring to a gentle simmer. Cook, stirring gently every so often, for 10-15 minutes, until the apples have softened but mostly retain their shape. Add the thinly sliced dessert apples and cook for a couple of minutes more.
• For the crumble: add the melted butter to the flour in a large mixing bowl. Rub in the oats and sugar, separating it into clumps. Refrigerate for at least 10 minutes to firm up.
• Spoon the apples into the pie crust then scatter the crumble on top and bake 200°C/180°C fan for 20-25 minutes — until crisp and golden-brown.

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