A recipe from the Good Food collection.
butter, for greasing
1 sheet frozen shortcrust pastry, partially thawed
2 tablespoons plain (all-purpose) flour
2 tablespoons brown sugar
1 tablespoon unsalted butter, softened
2 tablespoons coarsely chopped walnut pieces
80 g (2¾ oz/¼ cup) apple purée
1 tablespoon fresh or frozen blueberries
icing (confectioner's) sugar, to serve
1. Preheat the oven to 220°C (425°F/Gas 7).
2. Grease the base and side of an 8 cm (3¼ inch) loose-based flan (tart) tin. Cut the pastry in half diagonally, then use one piece to line the tin, easing it in to fit and trimming the edges. Line the pastry with baking paper, then fill with baking beads or dried beans. Place on a baking tray and bake for 20 minutes. Remove from the oven and remove the paper and baking beads.
3. Meanwhile, combine the flour and sugar in a bowl. Using your hands, rub the butter into the mixture to combine. Stir in the walnuts. Spoon the apple purée into the pastry case, sprinkle over the berries, then the walnut mixture. Bake for 20 minutes or until the topping has browned lightly. Cool slightly, then serve dusted with the icing sugar.