This recipe has saved me on several occasions when a dessert is needed at short notice. Use bought short-crust pastry shells if you are really short of time, or make your own and bake blind before adding the filling. Both keep well in the freezer and are useful in emergencies. This tart is quite delicious and if you don’t let your guests see the foil container the bought case came in, they will never know the difference!

1 x 15cm sweet short-crust pastry (pate sucre) shell, baked blind

1½ – 2 Granny Smith apples
2½ tablespoons brown sugar (not the very dark variety)
1 – 1½ tablespoons plain flour
1 level teaspoon ground nutmeg
1 level teaspoon ground cinnamon
1 tablespoon slivered almonds (optional)
½ – 1 cup pure cream

Peel, core and slice the apples, and place in a bowl. Add the sugar, flour, nutmeg, cinnamon and slivered almonds (if using) and toss together gently until well blended. Tip into the pastry shell and even mixture out.

Add as much cream as needed to cover the apple mixture without over-filling the shell.

Preheat the oven to 190C and bake for approximately 40 minutes.

Serve hot with cream or crème fraiche.