Some time ago I cut a recipe out from the newspaper. Actually, if I’m honest, this is a regular occurrence. They then sit in a growing pile on the kitchen table and, when the pile threatens to topple, I sort through them and throw away at least half. This one survived the first cull and I’ve now bought the book it comes from: Aran Bakery by Flora Shedden. I’m not particularly good at following recipes, even when I’m supposed to be recipe testing, but I did follow this one as it told me to “mix the butter and sugar till smooth”, rather than the usual ‘mix till resembles fine breadcrumbs’ that I’m more used to for pastry. The result was delicious: pastry with a very slight spongy texture. What didn’t work were the quantities. I had enough for two tarts with some left over. The first was the correct apple, the second a combination of what I could find in the kitchen: one Bramley apple, one Granny Smith, a handful of raspberries and a large splodge of apricot conserve. The pies fall apart terribly when cut but both were delicious.