Tarte au Pommes (French Apple Tart)


  • 200g Doves Farm Organic Plain Flour
  • 100g butter, softened
  • 100g caster sugar
  • 4 egg yolks
  • ceramic baking beans, rice or flour
  • 500g dessert apples
  • 25g caster sugar
  • 4 tbsp apricot jam


Sweet pastry

  1. Line a 25cm/10” tart or flan dish with parchment or rub the edges with butter and pre-heat the oven.
  2. Put the flour and butter into a large bowl. Use a fork or pastry blender to work them together until the mixture resembles fine breadcrumbs.
  3. Stir in the sugar.
  4. Add the egg yoks and stir well.
  5. Using your hands, gather the mix together to form a smooth ball of pastry dough.
  6. Roll out the dough between two large pieces of parchment and transfer it to the prepared dish. Or simply press the dough into the dish using your fingers.
  7. Cut away any pastry that hangs over the edge of the dish.

Blind baking

  1. Peel back the top layer of parchment and prick the pastry all over with a fork.
  2. Replace the parchment and scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
  3. Bake for 10-12 minutes.
  4. Remove from the oven and carefully lift the parchment and contents off the pastry.
  5. Return the pastry to the oven and cook for a further 4-5 minutes without browning too much.
  6. Take the dish out of the oven and gently remove the warm pastry case out of the dish and leave it to cool. 


  1. Peel, core and slice the apples.
  2. Arrange the sliced apple on the cooked pastry case.
  3. Sprinkle with sugar and bake for 30 minutes.
  4. Meanwhile sieve the jam to remove any bits and warm it gently.
  5. Remove the tart from the oven and gently brush jam all over the apples.
  6. Leave to cool.