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Sannois soft set tart with Worcester apples and Autumn brambles


A wonderfully delicious French apple tart using seasonal English produce all set in a scrumptious soft set cream

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Rate this recipe 2.9/5 (20 Votes)


  • 250g good quality plain flour
  • 125g salted butter room temperature and diced
  • 10g caster sugar
  • 1 tsp cold water
  • 1 egg beaten
  • pinch of sea salt
  • Filling
  • 6-8 Worcester apples
  • peeled
  • cored and sliced into thick chunks kept in acidulated water to prevent browning
  • 1 handful of ripe brambles or garden blackberries
  • 15g salted butter
  • 50g golden caster sugar
  • 1 tbsp lemon juice
  • 100ml double cream
  • 1 egg
  • 2 tsp icing sugar for dusting


servings 10
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Sannois soft set tart with Worcester apples and Autumn brambles - Step 1

First, make the pastry by pulsing the flour, butter, salt and sugar in a food processor until you have a crumb like consistency. Slowly add water until you can bring it all together in your hands. Flatten to a disc and wrap in cling film. Place in fridge for 30 minutes.

When chilled, lay pastry on top of a clean base of cling film and place another sheet above. Roll with a rolling pin until very thin, about 2mm. Remove top sheet of cling film and gently place into a well buttered 20cm loose bottomed flute-sided flan or tart tin pressing carefully into the flutes with your fingers and allowing pastry to hang over the edge. Remove the other sheet of cling film, prick base all over and chill again for 20 minutes.

When fully chilled, put the filling butter into a pan with 10g of the golden caster sugar and lemon juice. Heat till butter is melted and the sugar is dissolved. Place apple chunks and brambles into the chilled and pricked pastry case. Paint the fruit with the lemon, butter and sugar mixture. Place the tart tin into a pre-heated fan oven 200F (non fan 220F) for 10 mins. Reduce temperature to fan 180F (non fan 200F) and continue to cook for 20 more minutes until the pastry is golden and the apples look like they’ve taken on a little colour.

In a bowl, add the beaten egg, double cream and remaining caster sugar and gently whisk. Open the oven and slowly and carefully add the cream mixture to the apple centre. Bake for a further 10 minutes until just set. When cooked, take out the oven and allow to cool to room temperature before gently easing out of the tart tin and onto a cake stand. Dust with icing sugar, take the plaudits and eat like there’s no tomorrow!

Use cling film to roll pastry into thin disc. Always chill and don't skimp on the resting time. Second tip, watch your waistline. It's addictive!

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