Very like those delicious shiny apple tarts which make your mouth water in pâtisseries all over France – but this is really simple to make.
Roll out the pastry very thinly. Lay it on a large flat, buttered baking tin. Fold over the edges by about one inch. Peel the apples and slice very thinly. Arrange the apples neatly overlapping on the pastry leaving the folded edges uncovered. Pre-heat oven to Gas 6 (400°F/200°C) and bake towards the top of the oven for 20–30 minutes or until the pastry round the edge is risen and golden brown. Melt the apricot jam gently in a small saucepan and spoon evenly over the apples spreading it thinly over the pastry edges too. Cool and cut into rectangular slices.
© 1976 Josceline Dimbleby. All rights reserved.