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W I N T E R I S S U E 3 0
A classic French favourite, combining elegant simplicity with seasonal ingredients.
SERVES 6
Flour for dusting
320 g all-butter puff pastry
4–6 apples
1 lemon
2 tbsp (30 g) butter
4 tbsp (60 g) superfine sugar
TARTE FINE AUX POMMES
1 Preheat the oven to 200°C. On a flour-dusted
surface, roll out the pastry as thinly as you can
(around ¼ in or 5 mm is ideal) and cut out an 8½-
inch (22 cm) circle using an upturned cake tin or plate
as a template. Place on a baking sheet lined with
baking paper and chill in the refrigerator until you
are ready to assemble the tart.
2 Peel, core and thinly slice the apples. To prevent
them going brown, place the slices into a bowl of
cold water with a squeeze of lemon juice.
3 Arrange the apple slices in overlapping, concentric
circles around the pastry base, leaving a small border.
In a small saucepan, melt the butter and 3 tbsp sugar
together and brush generously all over the apples
and pastry border.
4 Bake for 20 minutes, then remove from the tart
from the oven and brush again with the butter and
sugar mixture. Dust with the remaining tablespoon
of sugar. Finally, bake for another 5–10 minutes, or
until golden on top. Serve at room temperature.
