Chef: Andrea Moio desserts
Time 90m Difficulty High Serves 4


For the pastry:

  • 4 – 4 ½ cups pastry flour
  • 9 oz cold butter, cut into pieces
  • 1 ½ cups confectioners sugar (powdered sugar)
  • 7 tbsp iced water
  • pinch of salt as desired

For the filling:

  • 1 ½ lbs flavorful apples, such as fuji, pippen
  • 6 fl oz brandy
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 16 fl oz water
  • 1 lemon
  • ½ cups of sugar
  • 2 oz butter
  • 3 tablespoons raisins
  • a little milk, to brush the pies

For the Jam:

  • 10.5 oz of canned drained cherry tomatoes
  • ½ cup sugar, more if/as needed
  • pinch of salt, as needed


Combine the cold butter pieces with the flour, salt and sugar, and mix well, in a food processor or other mixing device.

Add the iced water, mixing in for just a few seconds to get a rough dough.

Turn the dough onto a work surface and knead by hand until it is smooth and well mixed. Wrap in plastic wrap or in a covered bowl, and leave to rest in the refrigerator.

Wash and peel the apples, cut them into small pieces and place in a bowl with water and squeezed lemon juice.

Heat the sugar, cinnamon and vanilla in a non-stick saucepan over medium-low heat until the sugar melts, then add the water and brandy, and let the caramel cook, stirring with a wooden spoon, until it forms large bubbles.

Add the butter to the caramel, stir in to let it melt, then add the apples and raisins, cooking for a few minutes until the apples have partially softened.

Remove from the heat, set aside and let the mixture cool.

Drain the canned San Marzano DOP tomatoes, put them in a saucepan with the sugar and salt and simmer gently for about 10 minutes, stirring occasionally with a wooden spoon. Then pour the jam into a jar and let it cool.

Lightly grease four 20 cm (8 inch) fluted tart tins with butter. Take the pastry from the refrigerator and on a floured work surface divide it into 8 small pieces. Roll each pastry piece out with a rolling pin to a thickness of about 5mm. Line the tins with four of the eight pieces, and put the apple mixture into the centre of each, forming a little mound, dividing the mixture equally. Cover with the remaining four pieces and press down the edges, cutting off any excess pastry. Crimp the pie crust of each pie using your index finger to push down on the edge of the pastry and the finger and thumb of your other hand to pinch the pastry either side. With a sharp knife, make a few slits in each pie near the centre. Brush the pies with a little milk and cook in a conventional oven at 160°C/320°F for 35 minutes. Once the apple pies are golden, turn the oven off and leave them to cool in the oven.

Take the cool pies out of the oven and lay them on individual dessert dishes, with the San Marzano DOP tomato jam on the side.