Summer calls for rough’n’ready recipes that produce speedily a dish you can pack away and go down to the beach or the river with ! So here is another family favourite: A crisp, caramelised apple tart as flat as a galette… Something light and juicy you can even eat with your fingers – then lick them afterwards!
It is so easy I am almost embarrassed to put it up but then I have been baking it for so long for my family that it kind of HAS to be included or I’d be cheating the remit of this blog.
Five large French golden
Puff all-butter pastry 1 roll
Brown sugar 2 big Tbsp
Roll out the puff pastry into a buttered tin, peel and core the apples then slice them finely -(I use my mandolin, again!).
Dice the butter and scatter on top then liberally dust with sugar and put in a warm oven (160°) for no less than 45 minutes. The fruit must have time to soften and caramelise without drying out too much. It’s ready when it oozes the most enticing fragrance of cooked apples and butter pastry and the edges are brown… Serve with a bowl of ice-cream or just on its own.
I was brought up in a large orchard in the South of France and this recipe to me concentrate all the most appetising aromas of my kind of house, the magic of cooked apples and the truthfulness of real family cooking.