New season's apples, a crunchy hazelnut streusel topping and warm compote of Dartmoor organic blueberries - all that's needed now is a dollop of Riverford Dairy clotted cream.

Ingredients - serves 8 for the pastry: 200g Doves Farm plain flour 75g Traidcraft caster sugar 100g Riverford Dairy butter 1 small egg for the apple filling: 5 large Granny Smiths apples 50g Riverford Dairy butter 25g Traidcraft caster sugar 2 tbsp dark rum for the streusel topping: 100g Doves Farm plain flour 50g Riverford Dairy butter 50g Traidcraft demerara sugar 50g Essential hazelnuts, toasted & crushed ½ tsp ground cinnamon ½ tsp grated nutmeg for the blueberries: 2 punnets Dartmoor blueberries 25g Riverford Dairy butter 1 tbsp Billington's icing sugar you will need a 28cm loose bottomed tart tin

Method

1 Preheat the oven to 180°C. Place flour, butter and icing sugar in a processor, pulse several times to fine then add the egg and process briefly to a dough. Chill for 30 minutes then roll out and line a 28cm tart tin. Prick with a fork and bake blind for 10-12 minutes until dry on the surface - remove from the oven.

2 While the pastry is baking, peel, quarter and core the apples. Chop roughly into 2cm chunks and sauté in butter for 6-8 minutes to tender (but not collapsing) then turn up the heat, add sugar and turn together, then add the rum and cook until it has become a syrup. Remove from the heat and spoon into the tart shell.

3 Rub the butter and flour together to crumbs for the streusel topping, add chopped nuts, cinnamon, nutmeg and demerara sugar and mix together. Scatter the streusel over the surface of the chopped apples and bake for a further 20 minutes or until golden. Melt butter in a frying pan, throw in the blueberries and icing sugar and stir briefly until juice is released, remove from the heat immediately. Serve warm tart with a spoon of warm blueberries - and clotted cream!