(Serves six)

3 Granny Smith apples
3 pears
80 g dried cranberries
2 heaped tbsps raisins
60 g sugar
Large pinch ground cinnamon
2 tsps cornflour
2 sheets ready-rolled puff pastry
1 small egg, beaten

Peel, core and dice the apples and pears and put them into a pan together with the cranberries and raisins. Add the sugar and cinnamon and four tablespoons of water.

Put the pan on the heat and bring to the boil, then lower the heat to a gentle simmer, cover the pan and cook until the apples and pears are tender. Dissolve the cornflour in a little water and add to the fruit to thicken the juices, then let the fruit cool.

Pre-heat the oven to 220˚C. Cut a 25-centimetre circle of pastry from one sheet of pastry and a 29-centimetre circle from the second. Lay the smaller piece on a large baking tray, spread over the fruit filling to within two cm of the edge and level the top.

Brush round the edge with beaten egg and lay the larger piece of pastry on top, pressing out as much air as possible, then press the edges together and crimp to seal.

Using the point of a sharp kitchen knife and without cutting right through, mark a series of curves radiating from the centre on top of the tart.

Make a small hole in the middle for the steam to escape and brush the pie all over with beaten egg.

Bake for about 25 minutes until the pastry is crisp and golden. Serve warm with whipped cream.