“A very simple dish that done well is a real showstopper. The secret is to carefully cut the apples very thinly in the classic French 'tarte fine' way. Perfect with vanilla ice-cream or a rich, sharp crème fraîche.”

Makes 2 tarts
Prep time: 20 minutes; cooking time: 25 minutes

INGREDIENTS
1 Bramley apple, peeled, cored and diced

2 Cox apples, halved, core and stalk gently removed

I tablespoon caster sugar

2 discs of good butter puff pastry about an 8-inch diameter and 1cm thick

A good dusting of icing sugar

1 egg yolk for brushing

Vanilla ice-cream or a good, thick cream to serve

METHOD

Heat the oven to 200°C.

Make a rustic purée with the Bramley apple and sugar by cooking them together in a pot on a moderate heat for 15 minutes.

Carefully cut the Cox apple halves thinly with a very sharp knife.

Spread the apple purée on the pastry discs, leaving a 1cm edge. Brush the edge with the egg wash.

Then arrange the apple slices in a fan design on top of the purée and brush with a little more egg wash, then dust with lots of icing sugar.

Bake for around 15 to 20 minutes, until the top is coloured and the base is crisp.

Remove from oven and allow to relax for 10 minutes before serving with either vanilla ice-cream or a really thick double cream.