Pommes

The wonderful apple, a fruit which can be cooked in many ways, and also an edible which has many health
benefits, namely for the digestive system is now in full season.

"An apple a day keeps the doctor away", is certainly not to be sniffed at!

The apple originated in  Central Asia and was then brought to North America and Europe by traders.
It thrives in western parts of Europe,  most notably in France, in the stunning, lush and verdant regions of Normandy,  Brittany and the Basque country.
 Here they put the "apple" to full use and also make delicious Ciders which they have become famous for.

Norman and Breton cider pair extremely well with rich wintry pork dishes.


 Take the opportunity to purchase local apples if you can and make some warm and comforting
recipes as the winter darkness comes upon us.


Tarte fine aux pommes

250g puff pastry (bought)
2 lemons
3 cooking apples
1 cinnamon stick
6 cloves
8 Cox's or Russets eating apples
75g icing sugar

Roll out the pastry on greaseproof paper.
Place on an baking tray and leave to rest for 30minutes in the fridge
Heat the oven to 190C
Place another baking tray in the oven to warm up


Squeeze the juice from the lemons and dilute with equal quantites of water.
Pour have of this juice mixture into a large bowl.
Peel and core the 3 cooking apples.
Chop the apples into small pieces and place in bowl.
Then place the cloves and cinnamon stick in a small pan with the apples.
Simmer gently
Add a little water mixture.
Cook apples until soft and can be pureed.
Place in bowl when cooked and let fully cool.

Peel, halve and core the eating apples and turn them into the lemon juice mixture.
Remove the spices from the puree and smear over the pastry.
leave a 1cm border with no puree.
Slice the apples into thick half moons.
Arrange them  in overlapping  rows until pastry is covered.
Dust with half the icing sugar

Place the tart on the warm tray (this will give a crisp base).
Put in oven for 20 minutes.