Ingredients - for one 30cm x 20cm tart
-500g puff pastry rolled out on a floured surface into a rectangle
-2 bramley apples, peeled, cored and diced
-3 braeburn apples, peeled, cored and sliced into very thin segments
-1 cinnamon stick
-3 tbsp light muscovado sugar
1. Preheat oven to 220C. In a saucepan stew the diced bramley apple with 100ml of water along with the cinnamon stick, the cloves, and 2 tbsp of the sugar. It is ready when it has disintegrated into a purée (around 15 minutes). Remove the cinnamon stick and the cloves.
2. Grease a 30cm x 20cm baking tin and line it with the puff pastry. Spread over the apple purée then arrange the braeburn slices on top. Add the blackcurrants then sprinkle over the remaining sugar.
3. Bake for 30 minutes or until the pastry is golden. Turn the oven temperature down to 200C after 10 minutes.