Flap bought some apple juice at Petit Palais market near Menerbes and was given some free Cardinale apples so H decided to make an apple tart.
She made some patee sucre and asked me to make some frangipani to put under the apples. I mixed up some butter, sugar, vanilla essence, egg yolks and ground almonds with a bit of creme fraiche.
Then Liam, Flap and me did an apple peeling, coring and slicing production line while H baked the pastry case blind. When the case was cooked H added the frangipani and layered the thin slices of apple on top.
We glazed it with Lavender honey that I heated gently in a saucepan and sprinkled flaked almonds on top. It was the best apple tart in any of our living memories.
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