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French tart u52b2549 edward hayden edit
Harry Weir and Brian Clarke

French Apple Tart

This Edward Hayden recipe makes for a spectacular end to any meal.

Serving: 8
Time: 1hr 30mins +
Difficulty: Easy


For the sweet pastry:

  • 300g plain flour
  • 150g butter
  • 110g caster sugar
  • 1 large egg

For the compote:

  • 5 large cooking apples, peeled and diced
  • 110g caster sugar
  • 2 tablespoons water

To garnish:

  • 3 or 4 Pink Lady apples
  • 2 tablespoons golden syrup
  • 50g crushed hazelnuts


  1. To make the pastry, place the flour, butter, sugar and egg into an electric beater and mix for a couple of minutes until the pastry comes together. Wrap in clingfilm and allow to rest.
  2. After at least an hour in the fridge, roll some of the pastry out on a floured work surface and use it to line a greased 20cm loose-bottomed flan ring.
  3. To bake blind: line the tartlet mould with a layer of parchment paper; fill with uncooked rice/dried lentil or chickpeas Place this in the oven (180ºC/gas mark 4) for 15 minutes and then remove the rice, etc. and the paper and bake for a further eight minutes. This leaves you with a perfect tartlet shell and the sides will not fall in.
  4. To make the compote, place the diced apple into a medium-sized saucepan with the sugar and water. Place the saucepan on a medium heat and bring to the boil for 3-4 minutes. Allow to cool down completely.
  5. To assemble and garnish, preheat the oven to 180C/gas mark 4. Once the apple mixture is completely cooled down, pour this into the blind-baked pastry case filling about three-quarters of the way up the tin. Peel and thinly slice the Pink Lady apples and, neatly and as symmetrically as you can manage arrange them around the top of the tart.
  6. Place the tart in the oven and cook for approximately 15 minutes. When the tart comes out of the oven, brush the entire surface with some heated golden syrup, ensuring that it is all comely glazed and then scatter with some roughly crushed hazelnuts.


If you wish, you could brush the pastry with a little egg white before re-baking to harden up the pastry and prevent it from becoming soggy later on.