Reading a recipe in the paper for an apple tart, I realised it was time to make the family recipe, alcoholic, no need to roll the pastry, just press it into a well buttered, or even better, lined tart tin and load up with fruit. The alcohol in the pastry keeps it crisp and gives it a subtle flavour, which you can use to enhance the fruit. Calvados in the pastry goes fantastically well with apples (no surprise), but so does rum. Use a strong alcohol! The recipe is here.