Caramelised apple and bramble crumble tart

Method

Make pastry by rubbing cold cubed butter into flour and salt until breadcrumb texture, then bind with cold water until just combined; wrap and chill 30 minutes. Roll between parchment to 2mm thickness, line a 20cm tart ring, prick base, chill 20 minutes, then blind bake at 190°C for 12 minutes. Meanwhile, caramelise apple slices with demerara sugar and 25g butter in a heavy-bottomed pan over medium-high heat for 8-10 minutes, tossing gently, until edges are golden and apples are just tender; deglaze with lemon juice and cool. Make crumble by rubbing 50g cold butter into oats, almonds, muscovado sugar and ginger until loose breadcrumb texture. Layer caramelised apples in blind-baked tart case, scatter brambles gently between layers, then top with oat crumble in an even, loose layer. Bake at 180°C for 18-20 minutes until crumble is golden brown and filling begins to bubble at edges. Remove from oven, drizzle with warmed heather honey, rest for 3 minutes, then plate with a quenelle of crème fraîche and micro leaves if desired.