Rick Stein's tarte flambée with apples - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s tarte flambée with apples By You Magazine - October 27, 2019 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. 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’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. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved