I am indebted to Jamie Oliver for suggesting the plan of keeping uncooked pastry tart cases in the freezer. At the outset I made the critical mistake of marking the freezer bag with an initial, denoting whether the pastry was sweet or savoury. The first bite of a sweet spinach and goat cheese tart changed the system. Flipping the pages of Ripailles, an apple in my hand for a snack, I noticed this incredibly simple Tarte aux pommes. The new labelling system being now in place, I was able to pluck a sweet pastry tart from the pastry library, and have this pretty, and delicious, confection posing before the camera in less time than it takes to make the pastry. Just peel and core the apples, then cut them into slices. Whilst they soften in butter for 5 minutes, beat an egg with some dark brown sugar and add milk and cream, which is enough for 2 x 12cm tart tins. Lay the apples in the case and pour over the custard. 3o minutes in an oven of 180C and you’re there. Open a tin of pate de foie gras to eat with some toast and glass of wine whilst the tart cools and you’re eating very good fast food.