Apple and Orange Tart

Apple and Orange Tart


2 oranges
5 medium apples
175g (6oz) sugar
2 tbsp flour
1 tsp cinnamon
1 tsp ginger
1 tbsp butter
675g (1 1/2lb) shortcrust pastry
sugar, for sprinkling

Preheat the oven to 190°C/375°F/gas mark 5. Peel the oranges and divide them into segments. Peel and core the apples and slice thinly. In a large bowl, stir together the sugar, flour, cinnamon and ginger, then toss the orange segments and apple slices in this mix.

Roll out about three-quarters of the pastry on a lightly floured surgace and use to line a pie dish. Pile the coated fruit into the dish and dot with butter. Roll out the remainder of the pastry and use to cover the dish. Knock up the edges and sprinkle sugar on top. Bake in the oven for 40-45 minutes.

Clarissa Dickson Wright's A History of English Food is out now, published by Random House.