Thin apple tart made with puff pastry (Tarte aux pommes feuilletée) from Glorious French Food: A Fresh Approach to the Classics (page 613) by James Peterson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crème Chantilly

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JKDLady on September 23, 2014

    Hum. I expected this to be much better. It was really boring. Maybe I didn't put enough sugar on top before putting on the butter. The butter melted and produced a lot of smoke. We only ate half. When I served the remaining half, I topped it with an apricot glaze. Much better.

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