Anne Willan

Tarte aux Pommes Grillagée

Latticed Apple Tart

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

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

1 egg, beaten with ½

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 a piece of foil and l