Rick Stein’s tarte flambée with apples

This incorporates the idea of a tarte flambée (usually savoury) with a French tarte fine (apple tart) but adding a topping of much-loved crumble. It is, dare I say it myself, remarkably good. This is the sort of thing I will often resort to if I’ve got a few people round. You can have it all prepped, ready to bake when your guests arrive.

rick stein tarte flambée with apples
James Murphy

SERVES 6

DOUGH

125g plain flour, sifted, plus extra for rolling
1/4 tsp salt
1 tbsp sunflower oil

CRUMBLE MIX

40g plain flour
25g butter
15g sugar
10g hazelnuts, chopped

APPLE TOPPING

3-4 dessert apples, coxes in season or braeburns
20g butter, melted
2 tbsp icing sugar
¼ tsp ground cinnamon

TO SERVE

crème fraîche

1. For the dough, mix the flour and salt in a bowl, add the oil and 80ml tepid water then bring together into a rough dough. Transfer the dough to a floured board and knead well. Roll it out into a circle about 28cm in diameter or a rectangle of about 35cm x 23cm, then transfer it to a baking sheet.

2. Make the crumble topping by rubbing the flour and butter together in a bowl until the mixture resembles breadcrumbs. Stir in the sugar and hazelnuts. Core and slice the apples very thinly, leaving the skin on. Preheat the oven to 210C/190C fan.

3. Arrange the apple slices in overlapping circles or rows on the dough base. Brush them with the melted butter and sprinkle over the icing sugar mixed with the cinnamon. Sprinkle the crumble topping over the apples.

4. Bake in the preheated oven for 15-18 minutes or until the base is crisp and the apples and crumble topping are golden. Transfer to a wooden board and cut into slices. Serve with crème fraîche.

Get Rick’s book with 20 per cent off

rick stein secret france recipeRick Stein’s Secret France by Rick Stein will be published on Thursday 31 October by BBC Books, price £26. To pre-order a copy with free p&p for £20.80 until 10 November, visit mailshop.co.uk or call 01603 648155.