What do we do?

Making pastry​

• Put the flour and polenta in the bowl and chop the butter up into the bowl. Use your fingers to rub the butter into the flour.

• Stir in the sugar and then use a fork to mix the water in. Add the water one tablespoon at a time. When the mixture looks damp, stop adding water and bring it together with your hands into a dough.

• If you have time wrap the pastry in cling film and put it in the fridge for 30 minutes.

To make the tart

• Use a knife and chopping board to cut the apple into slices. The easiest way is to stand the apple up and cut down one side of the core. Then place the apple on the cut side and continue to turn the apple and cut down the sides of the core until you have four pieces. 

• Then cut each side into thin slices.

• Roll the pastry out into a flat circle and place it onto the baking tray.

• Spread the crème fraiche over the pastry and sprinkle over 2 Tbsp sugar.

• Place the fruit onto the crème fraiche leaving a quarter of the pastry empty. If you are using soft fruit add the soft fruit half way through cooking.

• Sprinkle over the remaining sugar.

• Fold the remaining pastry up and around the edges so it edges over the fruit.

• Bake in the oven set at 190c/ gas mark 5 for 20 minutes, or until the pastry is cooked.

Eat and enjoy!