A taste of France

Feel like baking? These tasty afternoon treats have a certain je ne sais quoi.

This tart is from France's Normandy region, which is famous for its cream and apples. You can use any variety of apple - try red delicious or granny smith. The brioche, a treat from the Vendee region, is usually served to visitors with coffee.

APPLE TART FLAMED WITH CALVADOS

8 apples

250g butter puff pastry

1 egg yolk

2 tablespoons pouring cream

2 tablespoons caster sugar

3 tablespoons Calvados

Preheat oven to 200°C. Line a baking tray with baking paper.

Peel four of the apples, cut into eighths and remove cores. Cook with two tablespoons of water in a covered saucepan until tender.

Puree and leave to cool. Roll out pastry to about 30cm round and 3mm thick. Carefully lift onto baking tray; prick with a fork to prevent shrinkage. Use tip of a knife to trace a smaller circle on the pastry, leaving a 2.5cm edge.

Mix yolk and 1 tablespoon water together and brush over edge.

Spread apple puree over pastry, leaving the edge free. Spread cream over puree. Peel, quarter and core remaining apples and cut each quarter into four wedges.

Starting at outer edge, arrange apple wedges on top of puree, forming a spiral towards the centre. Overlap slices a little and leave no gaps. Sprinkle over sugar and bake for about 20 minutes.

Reduce oven to 150°C and bake for a further 30 minutes. Transfer tart to a serving plate. In a small saucepan, bring Calvados to the boil. Remove pan from heat, away from the stove, then carefully flame it. Pour flaming liqueur over tart and serve when flames have subsided. Serves 8

Brioche.

BRIOCHE

500g plain flour

10g salt

150g caster sugar

15g dry yeast

4 eggs, at room temperature

1 teaspoon orange flower water

300g unsalted butter, at room temperature

2 egg yolks mixed with

1 tablespoon water

3 tablespoons sesame seeds

In the bowl of an electric beater, place flour, salt, sugar, yeast, eggs and orange flower water and beat on medium speed until it forms a smooth, elastic dough. Reduce to low speed, add butter bit by bit and beat until well incorporated. This takes about 10 minutes. Remove dough from bowl and form it into a long piece. Place on a baking tray lined with baking paper, cover with a damp tea towel and leave to rise for 2 hours. Flatten dough into a long rectangle and cut it into three long pieces. Roll each piece into a long baguette shape and form a plait with the three pieces of dough.

Place on another baking tray lined with baking paper and leave to prove for about 1 hour in a warm place. Preheat oven to 160°C.

Brush risen dough lightly with egg yolk mixture; sprinkle with sesame seeds. Bake for about 30 minutes.

Cool before slicing. Serves 10-15

Guest chef Gabriel Gate.

Born in the Loire Valley, Gabriel Gate is a Melbourne-based TV presenter and author of 24 cookbooks.

Delicieux by Gabriel Gate (Hardie Grant, $49.99).