Rustic pear and Bramley apple tart

Place the nuts in a food processor and blitz until finely chopped. Add the flour, butter and caster sugar and whizz until all the butter is blended in well. Add the egg and whizz again to form a firm dough - if the mixture seems dry, add 1 tbsp cold water. Shape into a ball and chill for at least 10 minutes.

Preheat the oven to 180°C, gas mark 4. In a large bowl, toss together the pears, apples, sultanas, brown sugar, cinnamon and cornflour.

Line a large baking tray with baking parchment. On a lightly floured surface, roll the pastry to a circle about 35cm in diameter. Transfer to the baking tray.

Spoon the fruit mixture onto the centre of the pastry, leaving a 4cm border all the way around. Fold over the edges and brush the pastry with milk

Bake for 40-45 minutes until the pastry is golden brown and the fruit is tender and very juicy. Drizzle with the maple syrup or honey. Slice and serve warm or at room temperature with clotted cream or custard.