Apple Fannings black tea

Tokyo–Paris, 1974

It all began one winter morning. A Japanese tea enthusiast walked through the door of our Parisian home. He was looking for an "exile's tea," as he jokingly called it: a beverage that would remind him of studious mornings at Waseda, but also of the snow-covered orchards of Nagano, where Fuji apples ripen slowly under a white sky. But he wanted something else. A tea that broke with Japanese tradition. A black tea, full-bodied, radical, infused with strength and decisiveness.

Our creative director at the time took up the challenge. After numerous trials, he settled on a robust, invigorating Ceylon Fannings, ideal for a fragrance as direct as apple. The fruit finds a clear, straightforward expression: vibrant and rustic. Thus, Pomme Fannings was born in the 1970s, on the wooden counter of our boutique on Boulevard Malesherbes. A creation unlike any other.

Tea and food pairing

This is a morning tea, straightforward and decisive, for those who prefer vibrancy to languor. Its strength calls for simple yet assertive pairings. On a slice of lightly buttered sourdough toast, it offers a comforting contrast. With a thin, crisp, and melting apple tart, it mirrors the fruity flavors. It's also delicious alongside a Breton shortbread, whose buttery richness tames the tannins. For a taste of Japan, try pairing it with a red bean paste daifuku mochi, or even a lightly lemony yokan. Apple Fannings is an uncompromising tea, yet possesses a discreet elegance, like a well-tailored suit slipped into at daybreak, before facing the city.

Apple-cinnamon tart recipe with black tea (Pomme Fannings)
A thin and crisp tart, with tangy apples enhanced by a hint of cinnamon and infused with Fannings Apple tea. A light and elegant dessert that brings out the fruit without overpowering it.

Ingredients (for 4 tartlets):

• 1 all-butter puff pastry
• 3 red apples (Fuji or Pink Lady type)
• 15 cl of Fannings Apple black tea infusion (infuse 2 tsp in 15 cl of water at 95 °C for 3 min, then filter)
• 30 g of light brown sugar
• 1 tsp ground cinnamon
• 20 g of melted butter
• 1 egg yolk (for glazing)
• Icing sugar (for finishing)

Preparation :

1. Prepare the infusion: Infuse the Apple Fannings tea, then let it cool.
2. Prepare the apples: Wash, peel and slice the apples into thin strips.
Place them in a salad bowl and pour over the tea infusion, let them steep for 10 minutes.
3. Preheat the oven: To 180°C (gas mark 6).
4. Prepare the dough: Unroll the puff pastry and cut it into 4 rectangles or circles.
Prick the base with a fork, then lightly brush with egg yolk.
5. Assemble the tartlets: Arrange the apple slices in a rosette pattern, slightly overlapping them. Sprinkle with light brown sugar and cinnamon.
Brush with melted butter.
6. Baking: Bake for 20 to 25 minutes, until the pastry is golden and crispy.
7. Finishing: Once out of the oven, sprinkle with a light dusting of icing sugar to evoke the freshness of winter.