Cobnut And Apple Tart

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Great British Chefs


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150 g spelt flour

100 unsalted butter, at room temperature

50 g light soft brown sugar

2 free-range eggs, beaten

50 g (1 cup) *cobnuts, shells removed, roasted and finely chopped

2 large apples or 3 smaller (Cox or Bramley) sliced in discs

1 teaspoon of cobnut brandy if you

1 teaspoon of sugar to finish of the apples on top of the batter to create a caramelised finish

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