Magnifique! Here’s a French classic if you are at a loss as to what to serve at your next high tea or dinner party. It’s from a wonderful new book by Stephane Reynaud, One Knife, One Pot, One Dish (Murdoch Books). This is simple but delicious French cooking at home. The book is a richly illustrated guide to comfort food, where acclaimed chef and cookbook author Stéphane Reynaud introduces us to his favorite foods to make at home. Rustic and approachable, the recipes require just one pan or pot, can be prepared in no time, and then are left in the oven to bake. Give it a shot!

Preparation time 20 minutes

Cooking time 45 minutes

Serves 4


6 pink lady apples

1 large disk puff pastry

50 g + 50 g sugar

60 g medium semolina

80 g butter

1 baking tray

1 chopping board

1 apple corer


Preheat the oven to 180°C.

Peel the apples, remove the core with an apple corer and slice them into thin rounds.

Lay out the puff pastry on a baking tray, keeping the baking paper backing. Lift the pastry up and sprinkle half of the sugar underneath. Sprinkle the semolina on top of the pastry, then arrange the apple slices on top in a rosette pattern.

Dot the top with small knobs of butter and sprinkle with the rest of the sugar. Cook in the oven for 45 minutes. The apples should be golden brown and the pastry crisp.

Let it cool before serving: the caramel that forms on the underside of the pastry needs to set to unstick from the paper.


Photograph: Marie-Pierre Morel



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