Cranberry and apple slice

Serve in a 7" by 11" fluted flan tin

5 minutes, plus 20-30 minutes chilling time
30 minutes


  • 6oz plain or wholemeal flour
  • 4oz ground hazelnuts
  • 6oz caster sugar
  • 5oz unsalted butter
  • pinch of salt
  • 12oz frozen cranberries
  • 4tbs redcurrant jelly
  • 2 firm eating apples


  1. Preheat oven to mark 5/375F/190C. Mix the plain or wholemeal flour with the hazelnuts and 2oz of the sugar. Rub in teh butter to a crumbly texture and stir in the salt. Bring the pastry together, then knead very slightly on a floured surface. When the pastry is smooth, press into the flan tin and chill in the fridge for 20-30 minutes.
  2. Bake in the oven for 20 minutes, or until golden and crisp. Meanwhile, cook the cranberries with the remaining sugar and redcurrant jelly until just soft. Peel the apples and arrange in the pastry case with the cranberries - use a slotted spoon so that you do not add the juices as well. Simmer the fruit juice until reduced and syrupy, then pour over the fruit.
  3. Return the slice to the oven and bake for a further 10 minutes. Serve cut into wedges, hot or cold, with thick clotted cream or ice cream.