French Apple Tart / Tarte aux Pommes

A classic French tart and perfect for the seasonal apples that are still in abundance. Delicious hot or cold as an autumnal pudding or an afternoon tea time treat after a long walk. Serve with best vanilla ice-cream, crème fraîche or a dollop of thick double cream.

Sweet “brise” pastry - 250g plain flour - 150g diced cold unsalted butter -
15g caster sugar - 1 medium egg yolk - 40ml milk - 5g salt
Apple topping- 3 cooking apples cored, pealed and chopped -
40g caster sugar - 6 desert apples - ½ teaspoon cinnamon
Glaze - 2 tbl spoons clear honey - 10g butter


Make the pastry - In a bowl or on a work surface, rub the butter into the flour, until it
resembles fine breadcrumbs. Stir in the salt and sugar. Make a well in the middle and
drop in the egg yolk and milk. Combine with your hands until you have a soft dough.
Don’t over work it. Wrap in cling film and put in the fridge for 30 minutes.
Preheat the oven to 160ºC/35ºF/gas mark 4)
Make an apple compote - Place the cooking apples with about 40ml water in a
saucepan and heat until the apples are soft and mashable. Stir in the sugar and cinnamon.
Peel the desert apples, cut in half and core. Slice thinly.
Roll out the pastry and line a 24cm tart ring on a lined oven tray (this will give better
results than a tart tin. Click here to buy one). Blind bake for 20 minutes.
Spread the apple compote on the base of the tart, then arrange the apple slices overlapping
around the top. Bake for 45 minutes then cover with foil and bake for further 15 minutes
Take out to cool. Melt the butter and honey and brush over fruit to glaze.