In January there are apples galore in the Dordogne and you can’t beat a traditional apple tart. However, mine is an apple tart gone wrong!

After all the apples had been arranged beautifully on a bed of apple purée in the pastry case and sprinkled with brown sugar and cinnamon, I realised that I had forgotten to put greaseproof paper in the bottom of the dish first in order to stop the pastry from sticking. So, I removed all the apple mixture, carefully moved the edges of the pastry into the middle and lifted it out. Having placed the paper in the dish, I put the pastry back in and did as best I could to roll it back out but by that time it had gone soft so was a bit of a mess. Giving up on the careful arrangement of apples, I mixed it all up and put it back in, then scrunched the pastry rim haphazardly. The result was a rustic-looking apple tart that looked rather like a tarte tatin and which I actually preferred the look of.


1 roll of ready-made short-crust pastry

About 10 apples, peeled and cored (each one cut into 8 pieces)

200 g of apple purée (from a jar)

2 tablespoons of Cassonade (brown sugar)


  • Heat the oven to 180O
  • Line a 20cm diameter shallow dish with greaseproof paper
  • Arrange the pastry in the dish
  • Spread the apple purée in the bottom of the dish
  • Arrange the apples, as preferred
  • Sprinkle with the brown sugar and cinnamon
  • Cook for approximately 45 mins, depending on your oven

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