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National Pie Day contest with Emile Henry



Guess what?

January 23rd is National Pie Day! If you ever need an excuse to eat pie – here it is – because it’s Pie Day baby!

To celebrate, my favourite cookware / bakeware brand is doing a huge giveaway – to help all you pie lovers in the kitchen. For details on how to win an amazing Emile Henry package – jump on their facebook page and Enter!

I grew up near an apple orchard and loved going there with my mum to pick up bags of fresh, crisp apples. To make the most of the apple season, my mum would bake apple cakes that were moist and sweet from the natural sugars in the fruit. . The French love fruit desserts and so I have put together a few favourite ingredients to make this buttery nutty tart. I love almond paste so have added frangipane for a new spin to a French classic, Tarte aux pomme.




Ready-made dough                        170 g (6 oz), chilled ( from raspberry tart récipe – or store-bought)

Butter                                                   for greasing

Apples                                                  about 5, cored and sliced into wedges

Castor sugar                                       for sprinkling

Toasted almonds                             2 Tbsp, chopped


Butter                                                   75 g (22/3 oz), softened

Icing (confectioner’s) sugar         75 g (22/3 oz)

Almond meal                                     75 g (22/3 oz)

Brandy                                                  1 Tbsp

Egg                                                         1

Apricot glaze

Apricot jam                                         4 Tbsp, heated


  1. Prepare frangipane. Beat butter and sugar in a mixer until pale. Add almond meal, brandy and egg. Continue to beat until well combined. Chill until needed.

  2. Preheat oven to 180˚C (350˚F).

  3. Roll out ready-made dough into a round shape, about 5 cm (2 in) bigger than a 20-cm (8-in) fluted cake pan. Gently fit dough into greased cake pan, pressing the base and side such that it sits nicely. Prick dough with a fork.

  4. Spread frangipane on the pastry base and arrange apples over it, fanning out the fruit wedges such that they are evenly distributed. Sprinkle castor sugar and dot butter all over to prevent apples from drying out during baking.

  5. Bake for about 45 minutes, depending on your oven, until the top is golden brown and tart is cooked through.

  6. When tart is done, brush apricot glaze over and top with toasted almonds.

  7. Serve warm or chilled.



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