Foie Gras Magret de Canard Tarte aux Pommes Cassoulet Ballotin de Poulet Fillet de Poisson Trou Gascon Pain Perdu Tarte aux Pommes 450g cooking apples 350g dessert apples 90g ground almonds Sugar to sweeten Pate sucree 170g plain (soft) flour 85g butter 60g caster sugar 3 egg yolks Apricot jam to glaze. Make up pate sucree: Sieve the flour onto a work surface, make a well in the centre and put in the butter, sugar and egg yolks. Work together with the fingertips of one hand, slowly adding the flour. As soon as the mixture forms a dough, cover and place in the fridge for 1 hour. Quarter the cooking apples and gently cook in a pan covered with a lid until soft (add a little water if necessary), pass through a sift and sweeten to taste. Mix in the ground almonds and cool. Roll out the pastry, line a flan tin and chill until firm. Bake the pastry blind until the dough is just set (half cooked). Oven 180 – 200c. Spoon the puree into the pastry case and smooth over. Dessert apples may be peeled or used with the skins on. Slice the dessert apples and arrange neatly in circles on top of the puree, starting from outside and working inwards. Place the flan in the oven at 175c until the apples are cooked. Cook on a rack and glaze with sieved apricot jam.