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Tarte aux Pommes Grillagée
Latticed Apple Tart
- Serves
4
- Difficulty
Medium
By Anne Willan
Published 1981
This pie owes its excellence to the concentrated apple and butter marmalade which is so thick that it does not soak into the pastry.
Ingredients
Method
Make the puff pastry* and chill it for 1 hour or until firm.
Make the apple marmalade: peel, core and thinly slice the apples. Spread a heavy-based pan with two-thirds of the butter and put in the apples, vanilla bean, lemon rind and juice. Spread the remaining butter on
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