Make the pastry
Stir in the flour and ground almonds together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs. Stir in the sugar.
Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.
Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 3 hours before using.
Filling, assemble and cook
Slice apples, place in bowl, add chopped prunes, sugar, spices, crushed amaretti biscuits, orange zest, brandy and cornflour.
Roll out pastry on a lightly floured surface to the thickness of a £1 coin. Line a baking sheet with parchment paper and ease the pastry on to it. Lightly mark out a 7” circle and cover it with the ground almonds. Pile the filling on to the centre, pull the edges in to create a ruffled collar.
Brush liberally with the beaten egg and sprinkle with Demerara sugar.
Bake in a pre-heated oven at 170C fan/190c/gas 5, until crisp and golden, about 25 minutes, cover loosely with a sheet of foil, reduce the temperature by 20C or a gas mark and cook for an extra 10-15 minutes until the fruit is soft through.
Remove, cool slightly, then slice and serve with cream, Greek yoghurt, ice cream or custard or everything!
Sweet Pie/Tart Pastry
165g plain flour, plus extra for dusting
25g ground almonds
120g chilled unsalted butter, cubed
55g caster sugar
1 medium egg
300g sliced cooking apples
1 large eating apple, sliced
100g prunes, chopped
75g soft brown sugar
1 flat teaspoon cinnamon or mixed spice
5 amaretti biscuits, crushed
zest of a small orange
2 tablespoons brandy
1 tablespoon cornflour
1 x sweet pastry
2 tablespoons ground almonds
Beaten egg with milk