1 tbsp plain flour, for dusting
500 g puff pastry
2 Granny Smith apples, peeled, cored and diced
140 g fresh or frozen (defrosted) cranberries
½ tsp cinnamon
½ tsp mixed spice
1 tbsp golden caster sugar, plus extra for sprinkling
½ zest lemon
410 g jar fruit mince
1 egg, beaten
whipped cream or brandy cream, to serve
- Heat oven to 200C/180C fan and put a baking sheet in to heat up. Lightly flour a work surface, roll out the puff pastry to a 30 × 45cm rectangle, then put on a sheet of baking parchment. Mix together the apples and cranberries, then add the cinnamon, mixed spice, sugar, lemon zest and fruit mince, and mix again.
- Arrange the pastry in front of you with a short edge nearest to you. Spread the fruit mince mixture in a line down the centre, about 12cm wide, leaving 2cm of pastry at the top and bottom.
- To create the lattice pattern, start at the top of the pastry and cut a 1.5–2cm-wide horizontal strip of pastry on both sides of the fruit mince filling (so it is still attached next to the filling). About 1.5cm in from the filling, cut out a 0.5cm strip of pastry and remove this, then cut another 1.5–2cm strip (you’re creating a pattern like the teeth of a comb). Repeat this method until you get to the bottom of the pastry. You’ll need to cut out the final strip and remove this. Fold the top and bottom flaps of pastry up and over the filling. Fold the strips of pastry diagonally over the filling, starting from the top until you reach the bottom, creating a lattice pattern. You can now chill the tart for up to 2 days, or freeze for up to 2 months.
- Brush the tart with the egg and sprinkle with the extra sugar. Using the baking parchment, transfer the tart to the hot baking tray. Bake for 20–25 mins or until golden brown on top (add an extra 10-15 mins if baking from frozen). Leave to cool for 5 mins before serving with whipped cream or brandy cream.