- 100g/3½oz self-raising flour, plus extra for dusting
- 100g/3½oz unsalted butter
- 1 free-range egg
- 2 tbsp water
- 1 tbsp olive oil
- ½ onion, finely sliced
- 1 tsp brown sugar
- 50g/1½oz cheddar, grated
- 1 apple, cored and sliced
- 4 fresh sage leaves
- Preheat the oven to 200C/400F/Gas 6.
- For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg and pulse again to combine. Add enough water to make the mixture come together into a dough.
- Turn the dough out onto a floured surface and lightly knead. Roll the dough out to ½cm/¼in thick and cut out two 18cm/7in circles.
- For the filling, heat the oil in a pan and gently fry the onion with the sugar until softened and slightly caramelised.
- Sprinkle the onion mixture over the tart bases, along with the grated cheese and the apple slices. Top with the sage leaves.
- Place the tarts onto a baking sheet and bake in the oven for ten minutes, or until golden-brown.
- To serve, place the warm tarts onto plates.