Fennel and Apple Tart

You will need:

225g of plain flour

100g of butter

2-3tbsp of water

3 apples

Caster sugar

1tsp fennel seeds

Star anise to decorate

In a large bowl, place in the butter and flour. Use your finger tips to rub the flour into the butter until it forms breadcrumbs.

Slowly add the water and use your hands to knead into a ball. Wrap this in clingfilm and place in the fridge for 30mins.

Preheat the oven to 200c. Remove the pastry from the fridge, roll out until thin and line a tart tin (you could use several mini tart tins).

Use a ball of left over pastry to press the pastry into the sides of the tin. Leave some pastry over the sides of the tart tin, you will trim these later.

Use a fork to prick the base of the tart, place in the oven for 15 minutes to blind bake.

Place the fennel seeds in a pestle and mortar and grind until fine.

Slice up the apples into thin slices, then toss the apple slices in a handful of caster sugar and the ground fennel seeds.

Place the sliced apple in the pastry, arranging in neat lines.

Sprinkle on extra sugar and place star anise in the centre to decorate.

Bake for 25-30 minutes until pastry is golden.

Use a breadknife to trim off the extra pastry.