Crostata or galette - whatever you want to call them, they are my favourite way of making a fruit pie or tart. No fiddly lining of flan or pie tins, no baking blind, and an uneven finish is positively encouraged to ensure a fashionably 'rustic' look. I've made others on here before - peach and blueberry, fig and raspberry - this one makes use of some fabulous Bramley cooking apples from Riverford. I cooked 4 of them to a fluffy puree with sugar to taste, and chopped another one in for a bit of texture. To this, I added a big handful of raisins that had been soaked in a good splosh (technical term, there) of Calvados, to emphasise the appliness. When cool, this mixture was piled into the centre of a rough round of sweet shortcrust (200g flour, 100g butter, a tablespoon of sugar and an egg yolk). A sprinkling of ground almonds on the bottom soaks up any extra liquid from the apples. Fold the edges of the pastry up to form a rough border, brush with the left-over egg white and sprinkle with demerara sugar and more ground almonds. Bake on a sheet of parchment at around 180C for about 40 minutes until golden and cooked through. Lovely served warm with a little custard or cream, to which a further splosh of Calvados has been added.