Don’t you think that if you give anything a French title, it sounds much more appetising? This gorgeous tart is hardier than the title suggests. Cinnamon is one of those scents that you can never get enough of in baking and apples and cinnamon go together like Sonny and Cher…I mean Britney and KFed…hmmm how about Naomi Campbell and lawsuits? And because it’s so incredibly quick to put together I’ve even made this to order with guests waiting.

The recipe for this comes from Stephanie Alexander’s Cooking and Travelling through South-West France. A lovely book but one where I’ve only really made some of the desserts due to the difficulty in obtaining some of the ingredients. The stories and pictures however are lovely. The key to the pastry is the heating of the baking tray. I found that when I didn’t do this, the tart didn’t become as crispily gorgeous. So if you’re intending to bake any pastry, I can wholeheartedly recommend sliding the baking tray in the oven while it preheats.

For the cinammon ice cream, you could make that from scratch using the recipe below or just stir some ground cinnamon through some store bought vanilla icecream. The recipe below uses the creme anglaise method which I prefer. It’s not exactly low in fat but that is all part of the fun. And if you’re cutting a round from a frozen square sheet of puff pastry, you can roll up the excess and re roll the pastry and get yourself 2 or 3 mini tarts using the extra half apple for a truly lovely cook’s treat!

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