Apple pizza

This recipe only came into existence because Soho is well endowed with pastry shops. Both Maison Bertaux and Pâtisserie Valerie have supplied me with brioche dough over the years. I suggest that you only do this pudding if you can find the dough, unless baking is a bit of a passion and you have plenty of time, in which case brioche is not particularly hard to make. A simple recipe for the dough is given on the page.


  • approx. 1.5 kg apples (Cox’s or other ripe eating apple)
  • juice of 1 lemon
  • 4 tbsp caster sugar
  • 500 g brioche dough (ask the nearest pastry shop to sell you some or make your own)
  • 6 tbsp Crème Pâtissière
  • 25 g butter


Preparing the Apples

Pour the lemon juice into a medium-sized bowl. Peel and core the apples, then cut them into six or eight segments and toss them in the juice. Add the sugar and toss again.

Assembling and Baking

Preheat the oven to 200°C/400°F/Gas 6. Bring the brioche to room temperature and roll out into six circles about 2 cm thick and 10-13 cm wide. Arrange on a baking sheet, and pop a tbsp of the custard on to the centre of each circle. Drain the apple segments then arrange radially on the custard, making sure that you leave a clear rim of dough around the fruit. Cut the butter into tiny pieces and dot them on top of the fruit.

Bake for about 15 minutes, then check their progress. When the pastries are baked the dough should have risen and the apples will be rather brown on their protruding edges. If this stage has not been reached, return to the oven and cook for a further 5 minutes then check again. These pastries are not good if underdone, so be conservative and err on the long side.


Serve warm, dusted with icing sugar and possibly accompanied by vanilla ice-cream.