Apple and pear tart is a great sweet treat to try if you are working your way through a glut of apples and pears. It makes a lovely light dessert for a post-shoot supper or a delicious teatime treat for Sunday afternoon. And it’s just as good cold, so sneak a surreptitious slice from the fridge when you are in need of something sweet.

If you’ve found yourself surrounded by windfalls, don’t start a production line of pies. Read the best 9 apple recipes for your harvest for apples in all three courses, teatime treats and a cheeky festive tipple.

APPLE AND PEAR TART

This makes a lovely light dessert or afternoon tea-time treat. It also freezes well, so can be made in batches if you are trying to work your way through a glut of apples and pears.

Serves 6

• 320g puff pastry, ready rolled
• 1 egg yolk mixed with 1 dsp milk
• 4 tbsp demerara sugar
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 150g sweetened apple purée
• 5 pears
• 1 tbsp softened butter
• 2 tbsp apricot jam, melted

Preheat the oven to 180°C/ 350°F/Gas Mark 4. Lay the pastry on a flat baking sheet and lightly score, taking care not to go all the way through, then brush with the egg yolk mix.

Bake in the oven for 15 mintutes or until golden. Flatten by pressing down with another flat tray.

Mix two tablespoons of demerara sugar, one teaspoon of cinnamon and the ginger with the apple purée and smear onto the pastry.

Peel and core the pears then slice thinly and arrange onto the purée. Sprinkle over the remaining sugar and cinnamon. Dot over the butter.

Bake for 30 to 40 minutes or until the pears are softened and slightly golden.

Remove from the oven and brush with the apricot jam.

Eat warm or cold cut into squares and served with clotted cream or yogurt.