Apple Tart

Gaylia came to lunch yesterday and I made a French Apple Tart for dessert. We sat outside in the exquisite sunshine, solving all the world’s problems (and having a good laugh!). One of the best things about having a good friend is that you pick up from the last time you met, as if no time has passed.
I used up the last of my Granny Smith apples to make the topping. The crème patisserie is ideally made in advance and sits well in the fridge for up to two days. I do make my own sweet pastry but if it is not worth the fiddle, buy a prebaked one or make one with pre frozen, sweet, short pastry.

Assembling the tart is simple: into the cooked pastry shell goes the crème patisserie topped with thin sliced half rounds of apple. Cook in a moderate oven until the apples are just turning golden on the edges. Cool completely, then glaze with apricot jam. Eat outside when possible.