Tart of Spiced Apples or Pears

Croustade narbonnaise

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About


  • 1 kg apples or pears
  • squeeze of lemon
  • 250 ml red wine


Peel, core and quarter the apples or pears and cut the quarters into thin slices. Put them into a bowl and squeeze a little lemon over the slices as you go along to prevent them from browning. Drain well, put the apples back into the bowl, pour on the red wine and add the sugar and vanilla sugar, rosemary, and cinnamon. Coat them well and let them macerate in the mixture for an hour or two.