I made this from a Mary Berry book yesterday. It is delicious - sharp and sweet. However the bulk of it is an apple puree which didn't "set" as such, I wondered if anyone has made this and if you think adding a whisked egg white to the puree before baking would help? Have to eat this one all by myself before I can try another but will try.
I have just realised that although I thought I read the recipe through dozens of times before making the tart I completely blanked out a Very Important Paragraph which would have helped the puree to set . I'll step away from the kitchen now.