Jane Grigson’s Fruit Book gives an Alsatian recipe with a brioche dough base that sounds intriguing, but sadly lies outside my remit here. (Rest assured we’ll make up the missing butter elsewhere.) The pastry
Elegant is what we’re after here, so slim slices win the day.Ī 1984 compilation of recipes from the Master Chefs of France includes a recipe from the north for a tart a l’coloche which sautes the fruit in butter before adding it to the tart, making it hard to arrange on top (hot!) without adding much to its flavour. This is, of course, utterly delicious, but creates a rather more rustic result: “It looks more like I made that one,” observes my tester. Pierre Koffmann keeps his apples in larger chunks in the recipe for tarte aux pommes et à la crème de lait in his nostalgic book, Memories of Gascony, and then half-cooks them in caramel, somewhat like a tatin. (I also think 2mm slices have a tendency to become leathery: 3-4mm give juicier results.) Most recipes also call for the apples to be peeled, cored and very finely sliced – 2mm is the usual instruction – but, in fact, I rather like the look of the peel on the finished dish, so – although it would horrify any fussy French patissier – I wouldn’t bother with the first step. Look for dryish, intensely flavoured varieties, like the aforementioned cox, or russet, early windsor or laxton’s fortune. There are a few caveats, though: cooking apples won’t work, because you need the fruit to hold its shape when heated, and anything too mild (golden delicious, I’m looking at you) will be similarly underwhelming on a tart. Sprinkle with flaked almonds – although as you can see in the pic, I missed this bit.ĭust with icing sugar and serve warm with custard.That said, there’s a reason almost all the recipes I try call for “crisp eating” apples, as Julia Child puts it – cox’s orange pippins are the most frequently mentioned, though in France the closely related reinette is the standard choice, and if you find any, snap them up: the golden reinette was apparently very popular here in the 18th and 19th centuries, but is, in my experience, rarely seen today. Melt the jam with 2 tablespoons of water (I do this in the microwave) and brush over the surface of the apple. The pudding should be lightly golden and firm in the centre if pressed.
Arrange the apple slices over the top in an overlapping circle pattern.īake for about 40 minutes. Spoon the mix over the brioche base and spread it out to the sides. While you don’t want to overprocess it, you want it to be soft and creamy without lumps. Add the almonds, almond extract, eggs and flour and whizz again. In a food processor, blitz the butter and sugar until pale and creamy. Grease a large (about 28cm in diameter), shallow ovenproof dish with butter and preheat the oven to 200C (180C fan)Īrrange the slices of brioche over the base of the dish – making sure you’re filling all the gaps but not overlapping the slices.
#Mary berry apple frangipane tart brioche skin#
It really is was it says on the title: apple, brioche, and frangipane.
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