Apple Tansy

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 medium-sized tart cooking apples
  • 2 dessertspoons unsalted butter
  • 3 eggs, separated
  • 2 dessertspoons triple-strength rose-Water
  • ΒΌ teaspoon grated nutmeg
  • 2 dessertspoons caster sugar


    Peel, core and slice the apples. Heat the butter in a frying pan, and fry the apple slices very gently until just softening. Beat the egg yolks in a basin with two dessertspoons water and the rose-water, nutmeg and sugar. Beat the egg whites separately until stiff (but not dry), then fold the whites into the yolk mixture. Tip this mixture very gently over the apples, and fry until the underside is set. While it cooks, heat the grill, and as soon as the omelette is set underneath, slide the pan under the grill flame to brown the top.

    The difficult part of making this light tansy is to fold it with the cooked apple inside. The best way is to have a sheet of warmed foil or greased greaseproof paper ready, and to invert the whole pan on to it. Then tip up one side of the sheet, to fold the omelette. Dredge the omelette with caster sugar before serving it.