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French Apple Tart

(2 Posts)
LeotardoDaVinci Sat 06-Feb-16 11:37:44

I made this from a Mary Berry book yesterday. It is delicious - sharp and sweet. However the bulk of it is an apple puree which didn't "set" as such, I wondered if anyone has made this and if you think adding a whisked egg white to the puree before baking would help? Have to eat this one all by myself before I can try another but will try.

LeotardoDaVinci Sat 06-Feb-16 13:09:37

I have just realised that although I thought I read the recipe through dozens of times before making the tart I completely blanked out a Very Important Paragraph which would have helped the puree to set blush. I'll step away from the kitchen now.

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