Recipe - French Apple Tart

From Harvest to Plate - Sun 6 Oct 2019


Contributed by Jess York


about a dozen apples
short crust pastry (either buy ready-made or rub half the weight of butter into ½ lb flour)
brown sugar
a lemon


  • Grease as large a flan tin as you can find.
  • Line the flan dish with the pastry.
  • Prick the pastry with a fork, lay down baking paper on it and weigh the paper down with dried beans.
  • Cook blind in a hot oven for 10 minutes.
  • In the meantime stew 6 or 8 apples, peeled and cut up, with brown sugar, a little butter, cinnamon and lemon juice & zest.
  • Whizz these up to make a purée and add some crème fraiche (optional).
  • Cover the cooked pastry base with the purée, then peel and finely slice more apples to arrange overlapping all around the the tart.
  • Cook for 25 minutes in oven at 200C or equivalent.
  • Glaze with melted apricot jam to give a smart finish.