Caramelised apple and prune tart (main picture)

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Makes 1 tart

For the prunes

For the sabayon

For the apples

For the pastry

Step 1
Prep the pastry and prunes the night before.

Step 2
Preheat the oven to 200C/400F/gas mark 6.

Step 3
To make the pastry, sift the flour into a food processor.

Step 4
Chop the cold butter into large pieces.

Step 5
Add the salt and sugar.

Step 6
Start the motor and whizz briefly to a fine crumb.

Step 7
Add the water.

Step 8
Crack the egg into a cup, having a care that no shell keeps it company, then add to the bowl.

Step 9
Whizz for 15 seconds or so, until the pastry just forms a mass – no more.

Step 10
Tip the dough on to the board and knead lightly until smooth.

Step 11
Split into two.

Step 12
Roll one out over a 25cm-wide tart case, pressing into the edges.

Step 13
Lightly flatten the other piece, wrap well, then put both in the freezer.

Step 14
For the prunes, boil the red wine and redcurrant jelly, then whisk until the jelly is quite dissolved.

Step 15
Add the prunes and the pepper, then return to the boil.

Step 16
Count to 10 and remove the pan from the heat.

Step 17
Decant the result into a bowl, cool, then cover.

Step 18
Leave in a cool place overnight.

Step 19
Remove the stones prior to assembling the tart.

Step 20
Now, turn your attention to the apples.

Step 21
Cut them into quarters, then remove the pips and core.

Step 22
Halve each quarter, tossing all the pieces in lemon juice as you go.

Step 23
Gently warm a frying pan.

Step 24
Melt the butter in it, then add the sugar, cooking until the palest gold colour is achieved.

Step 25
Pour in the apples and any remaining lemon juice.

Step 26
Let them cook undisturbed for 5 minutes, merely agitating the pan.

Step 27
Stir or lightly toss the apples, add the calvados then cook gently for 10‑15 minutes, or until just done.

Step 28
Decant these on to a plate.

Step 29
Have two discs of silicone paper or tinfoil ready and line the frozen tart case with these.

Step 30
Tip in the rice, baking beans or whatever is at hand to weigh down the paper while blind baking the case.

Step 31
Put the case on a baking sheet and bake for 10 minutes in the middle of the oven.

Step 32
With care, remove the discs and beans from the tart case.

Step 33
For the sabayon, melt the butter in a small pan over a gentle heat.

Step 34
Beat the eggs and sugar with vigour until stiff and pale.

Step 35
Add the melted butter carefully in a gentle stream, then stir in the juice of a lemon.

Step 36
Lower the temperature of the oven to 170C/335F/gas mark 3½.

Step 37
Use a spoon to transfer the apples into the tart case, then arrange the prunes in among the apples, reserve any of the delicious juice that remains.

Step 38
Put the tart back in the oven and pour on the sabayon.

Step 39
Bake the tart for 15 minutes after which time it should be golden brown and still slightly liquid.

Step 40
Remove the tart from the oven and let it settle.