Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This beautifully golden, caramelized tart is best served warm, but not too hot, so that the flavours really get the chance to develop. It is a wonderful autumn recipe for home-grown apples, such as Cox’s Orange Pippins – or Bramley’s, if you prefer something with a little more bite.


For the pastry

  • 150 g flour, plus extra for dusting
  • 100 g butter, cut into small knobs
  • 25 g unrefined caster sugar
  • 2 egg yolks


    To make the pastry, rub together the flour and butter with your fingertips until it resembles breadcrumbs. Mix in the sugar.

    Add the egg yolks and, with a round-bladed knife, use a cutting motion to mix until the breadcrumbs gather together to form a ball. Turn the pastry ball out on to a floured surface, dust your hands with a little flour and knead the pastry together until smooth.

    Wrap and chill in the fridge for 30 minutes. Place a 20–25cm ovenproof frying pan over a medium heat, and melt the butter and sugar until syrupy.

    Heat the oven to 200°C/gas 6.

    Arrange the apple quarters in the frying pan and cook for 15 minutes: this gives the golden colour to the apples and allows the sugar to turn to caramel.

    Roll out the pastry on a lightly floured surface to a size slightly greater than the frying pan. Remove the frying pan from the heat and quickly lay the pastry over the apples, tucking in any excess around the edges. Place in the oven and cook for 20 minutes, then reduce the heat to 160°C/gas 3 and cook for a further 20 minutes.

    Remove from the oven and gently ease a knife all the way around the edge of the tart. Place a large heatproof plate upside down on top of the frying pan and quickly turn over the pan and plate, releasing the tart on to the plate. Lift off the frying pan to reveal golden brown apples and a syrupy sauce.