Apple, walnut and cranberry slice

Method

By Annie Bell

Heat the oven to 200ºC (180ºC fan oven) gas mark 6, and butter a 30cm x 23cm x 4cm tin. To make the pastry, whizz the butter, sugar, flour, baking powder and walnuts in a food processor until the mixture starts to cling together, add the egg yolks and process to a sticky dough. Press this into the base of the tin then bake for about 15 minutes until golden and risen; it will sink as it cools, forming a crust round the sides.

At the same time, put the Bramleys in a pan with the lemon zest and 100ml water. Cover and cook over a medium heat for 10 minutes or so, stirring halfway through, until it forms a coarse purée. Add 100g sugar and continue to simmer for about 10 minutes until you have a thick, dry purée, stirring frequently to stop it from catching. Smooth the purée over the base, arrange the apple slices and cranberries on top, dot with butter and scatter over 2-3 tsp of sugar. Bake for about 20 minutes until the tips of the apple begin to colour. Remove and run a knife round the edge, then leave to cool.