Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in
The French Kitchen: A Cookbook

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


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.