New recipes

Tart Aux Pommes

Tart Aux Pommes


One interesting thing I learned while in Paris is that the word “pomme” means both “apple” and “potato,” depending on the context in which it’s used. The tart inspired me to make my own version when I got home.

Ingredients

For the tart dough

  • 1/4 Cup powdered sugar, sifted
  • 1/2 Cup butter
  • 1 1/2 large eggs, beaten
  • 1 1/8 Cup cake flour
  • 1 Pinch of salt

For the apple filling

  • 4 Granny Smith apples, peeled, halved, and cored
  • 1/4 Cup granulated sugar
  • 1 vanilla bean, split and scraped
  • 1 Teaspoon cinnamon
  • 1 Teaspoon allspice
  • juice of half a lemon
  • 1/8 Cup water
  • 1 Pinch of salt

For the apple topping

  • 3 golden delicious apples, peeled, halved, cored
  • 4 Tablespoons unsalted butter, melted
  • apricot jam

Tarte Aux Pommes - Moroccan

French fruit tarts are popular in Morocco. This particular recipe for Tarte aux Pommes is one of my favorites. Apple slices are mixed with sugar and a little bit of cinnamon, and then baked with creme patissiere in a sweet pastry shell. An apricot glaze adds sheen and a bit of tartness to the finished dessert.

Prep time does not include preparation of the sweet pastry shell and creme patissiere. It's easiest to make them well in advance of assembling the tart.


Tart Aux Pommes - Recipes

One of my go-to dessert dishes, this is easy to make, looks beautiful, and is quite light. My secret is to use ready-rolled dough (which I keep in the freezer). I use any apples, but experts say that cooking apples will break apart and become too floury, so dessert apples with a little acidity such as Braeburn or Pink Lady are best. Serve with a scoop of good vanilla ice cream and you have just ended dinner on a high!

All-purpose (plain) flour, for dusting
11 ¼ oz (320g) all-butter puff pastry
4-6 apples
1 lemon
2 tbsp butter
4 tbsp superfine (caster) sugar

Preheat the oven to 400°F/200°C. On a flour-dusted surface, roll out the pastry as thinly as you can (around 3-5mm is ideal) and cut out a 22cm circle using an upturned cake tin or plate as a template. Place on a baking sheet lined with baking paper and chill in the refrigerator until you’re ready to assemble the tart.

Peel, core and thinly slice the apples. To prevent them going brown, place the slices into a bowl of cold water to which a squeeze of lemon has been added.

Arrange the apple slices in overlapping, concentric circles around the pastry base, leaving a small border. In a small saucepan, melt the butter and 3 tbsp sugar together and brush generously all over the apples and pastry border.

Bake for 20 minutes, then brush again with the butter and sugar mixture and dust with the remaining tablespoon of sugar. Bake for another 5-10 minutes, or until golden on top. Serve at room temperature.


French Apple Tart ( Tarte aux Pommes ) Recipe

TRADITIONAL FRENCH RECIPE: This classic French Apple Tart (Tarte aux Pommes) recipe will add to your daily diet a double dose of apples. Hey, but keep in mind this is still a cake afterall, which mean, it's still a sugar-packed junk food.

Once baked you will notice that the edges of the apples are beautifully caramelized and this is done by placing the baked tart briefly under the broiler.

The finishing touch is to glaze the apples with apricot preserves to give them an attractive sheen with the added bonus of keeping the apples wonderfully moist.

Skill Level: Time: 4 Hours
Price: Serves: 6 People

7 Golden Apples
( peeled, cored, and halved )

168gr Unsalted Butter
( cubed and chilled )

160gr Flour
( plus more for dusting )

7 Golden Apples
( peeled, cored, and halved )

5.9oz Unsalted Butter
( cubed and chilled )

5.6oz Flour
( plus more for dusting )

7 Golden Apples
( peeled, cored, and halved )

12 tablespoons Unsalted Butter
( cubed and chilled )

1.25 cups Flour
( plus more for dusting )

01 - Combine Flour, 112gr / 4oz / 8 ablespoon Butter, and Salt in a food processor and mix until pea-size crumbles form.

02 - Drizzle in 45gr / 1.5oz / 3 tablespoons ice-cold water and pulse until the Dough is moistered.

03 - Transfer the Dough to a work surface and mould it tinto a flat disk with the help of a rolling pin.

04 - Wrap the Dough in cling film and refrigerate for 1 hour.

05 - Unwrap the Dough and transfer to a lightly floured work surface.

06 - Using a rolling pin, flatten dough into a 30cm / 13in circle and then transfer to a 26cm / 11in tart pan, possible with a removable bottom. Trim the edge and chill for 1 hour.

07 - Heat oven to 190C / 375F.

08 - Thinly slice one Apple at a time. With your hand, gently press to fan all slices out, and place on the Dough, starting from the outer edge of the tart Dough, pointing inward.

09 - Sprinkle with Sugar and dot with remaining Butter.

10 - Bake for about 1 hour, or until golden brown.

11 - Meanwhile, heat Apricot Jam in a small saucepan until warmed and loose.

12 - Pour the Apricot Jam through a fine strainer into a small bowl and set aside.

13 - Transfer the tart to a wire rack and using a pastry brush, brush the top with Apricot Jam.


A classic French tarte aux pommes

I can still remember the first piece of French pâtisserie I ate, aged 18, on a hot summer day in Brittany. We came out of the bakery with our paper-wrapped slices and sat on a wall in the sunshine to eat them: my very first taste of tarte aux pommes. The pastry was flaky and buttery, the creamy layer of crème pâtissière melted into the thinly sliced apples, slightly burnt at the edges and brushed with shiny apricot glaze that stuck to our fingers. It was unlike anything I’d ever tasted, and I knew I wanted to stay in France forever, so I could eat like this every day.

I don’t think I’ve ever found quite that tart in a pâtisserie since most of them lack the custard layer and just have plain sliced apples, or a layer of tart apple purée. Delicious all the same, but when I encountered Jane Grigson’s apple tarts from Evreux in Good Things in about 1980, I gave a cry of recognition and set about perfecting them. It took a while, but eventually, after several tweaks to the recipe, my own creations were as wonderful as I remembered that first slice being.

And then I stopped making them, turning to slutty Tarte Tatin as my go-to apple tart recipe. Whatever anyone says about the complexity of Tarte Tatin, it is frankly a doddle to make. All you need for complete success is to burn the apples, butter, and sugar, and how difficult is that? The worst of cooks can do it. It’s always baffled me that people try to make it look so complicated.

This tart is a lot more fiddly and time-consuming, but if you didn’t like spending time in the kitchen, you wouldn’t be here, would you? In any case, you can make the pastry and crème pâtissière in advance and put them in the fridge till needed. Blind-bake the pastry and assemble the tart just before the meal, put it in the oven, and serve it either freshly baked, or lukewarm.

I think this looks loveliest if you bake small individual tarts, but you can make a single large one instead, using an 18-20 cm loose-based tin.

Pastry
Either use your own favourite sweet shortcrust, or the recipe below. This will make more than you need for a single 18-cm tart use the rest for something else, or freeze it.

225 g plain flour
125 g butter
2 tbs icing sugar
1 large egg
1 tsp cold water

Rub the butter into the flour. Stir in the icing sugar, then lightly beat the egg with a little cold water and stir in. Bring the pastry together in a ball, wrap in a plastic bag, and put in the fridge for an hour. Remove about half an hour before you want to use it.

Crème pâtissière
This is an all-purpose recipe that can be used for all sorts of other tarts and desserts too for example a simple fresh fruit tart. It’s less nerve-racking than making ordinary custard, because the flour means that it won’t curdle even if it boils.

25 g flour
1 egg
2 egg yolks
50 g sugar
vanilla essence
250 ml milk
a knob of butter

Warm the milk in a saucepan until it is just at boiling point. Meanwhile beat together all the other ingredients except the butter. Pour on the hot milk, whisking all the time, then pour into the saucepan and return to a low heat, whisking all the time until the sauce is very thick. It’s perfectly OK for it to boil, but don’t use a high heat or it may stick and burn. Cook for a couple of minutes, stirring all the time, until it doesn’t taste floury any more. Pour into a bowl and dot with bits of butter, then place clingfilm over the surface to stop a skin forming. Leave to cool.

Apples
Jane Grigson made hers with Golden Delicious that was one of the first things I changed. You need firm, tart eating apples Granny Smith or Cox’s are good. For the glaze, you can use apple or quince jelly if you have any, in which case add a little glug of Calvados. If you use apricot jam, sieve it after heating.

About 5 tart eating apples
3 tbs apple or quince jelly, or apricot jam
1 tbs Calvados (optional)
1 tbs water

Preheat the oven to 180C. Roll out the pastry, line the tin or tins, and blind-bake for 10 minutes. Remove paper and bake for another 5 minutes, until the pastry is very lightly coloured. Meanwhile, peel, quarter, and core the apples, then slice lengthways into thin, even slices. Sprinkle with lemon juice if necessary to stop them browning.

Increase heat to 200C. Spread an even layer of cold crème pâtissière in the pastry case. Then arrange the apple slices in concentric circles like the petals of a flower, starting from the outside and overlapping the edge of the pastry slightly. Make a rose shape in the middle. Heat the jam or jelly in a small pan with a little water until it is runny, then use a brush or spoon to spread it carefully over the apples. Put the tart in the oven and bake for about 30 minutes, glazing it with any remaining jelly about halfway through. The apples should be starting to burn at the edges. Remove from the oven and serve proudly. Do not bother with cream – it doesn’t need it!


Frequently Asked Questions:

  • Can I freeze the tart shell and make the tart later? Yes, once the tart shell has completely cooled you can freeze for up to 2 months.
  • Can I make this tart ahead? Yes, the finished tart stays nice and crisp for 1-2 days. We usually consume the tart the same day but you can store it in the refrigerator 2 to 3 days and heat it up in the oven. It is really nice when it is warm. Bake at 350°F for about 10 minutes until warm in the center.
  • How long can we keep the finished tart in the refrigerator? It is best to eat this tart fresh after it has baked. It will last for 2-3 days in the refrigerator but the crust will start to get slightly softer.
  • Do I have to let the tart shell cool before adding the apple filling? No, you can add the filling after the tart shell comes out and layer on the apple slices.
  • Can I remove the shell from the pan and fill? No, leave the tart shell in the tart pan while you construct the tart. Use a tart pan with a removable bottom plate and leave it in the pan until you are ready to serve. Pop it out of the pan and place it on a platter leaving the bottom pan plate in place. You can glaze it while on the platter or before you remove it from the tart pan.
  • Why did my tart dough turn into a ball? You likely over mixed the dough in the food processor. Be sure to stop pulsing the dough mixture as soon as it looks like a granular fine meal.
  • Can I freeze the finished tart? You can freeze this tart in a freezer bag or in an airtight container 1-2 months for the best results. Thaw the tart in the refrigerator over night and then bake at 350°F for about 12-15 minutes until warm in the center.

If you want to explore some other French style recipes here are a few to bookmark for later or pin on Pinterest. The French patisserie fruit tart is easy to make and the cream filling just divine with a topping off fresh fruit of your choice and then glazed. If you are a soup lover then you have to try homemade French onion soup and learn a little about the history of the dish too. My all time favorite chicken dish has to be chicken tarragon that is cooked so tender and served with a creamy rich sauce.

Looking for more recipes?
Sign up for my free recipe newsletter to get new recipes in your inbox each week! You can also find me sharing more inspiration in Pinterest and Facebook.


Recipe: Julia Child’s Tarte aux Pommes

In 2009, Film Writer and KCRW contributor John Horn spent an afternoon baking with the late writer, director and producer Nora Ephron. He intended to interview her about her latest film Julie & Julia while the two made an apple tart from Julia Child’s Mastering the Art of French Cooking. Armed with a bottle of rose, ingredients for his preferred pie dough and a round zippered pastry bag, John convinced Ms. Ephron to put away her Pillsbury Pie Dough and make the pastry from scratch. This Saturday on Good Food, hear John recount the experience which he says remains one of his greatest days ever as a journalist.

Keep reading for the Tarte aux Pommes recipe they made that day…

Tarte aux Pommes

Ingredients:

10-inch partially cooked pastry shell

2 tablespoons granulated sugar

1/3 cup apricot jam/preserves

1/3 cup Calvados, rum or cognac (or 1 tablespoon vanilla)

2/3 cup granualted sugar for topping

1) Preheat oven to 375F. Quarter, core, and peel the apples. Cut enough to make 3 cups into 1/8-inch lengthwise slices and toss them in a bowl with the lemon juice and sugar. Reserve them for the top of the tart.

2) Cut the rest of the apples into rough slices. You should have about 8 cups. Place in a pan and cook over low heat for about 20 minutes, stirring occasionally, until tender.

3) Beat in apricot jam, Calvados, sugar, butter, and cinnamon. Raise heat and boil, stirring, until applesauce is thick enough to hold in a mass in the spoon.

4) Spread the applesauce in the pastry shell. Cover with a neat, closely overlapping layer of sliced apples arranged in concentric circles.

5) Bake in upper third of preheated oven for about 30 minutes, or until the apples have browned lightly and are tender. Slide the tart onto a serving dish and paint over it with a light coating of apricot glaze. Serve warm or cold with whipping cream or a scoop of ice cream.

Apricot Glaze

1/2 cup apricot preserves, forced through a sieve

2 tablespoons granulated sugar

Stir the strained apricot preserves and sugar over moderately high heat until thick enough to coat the spoon with a light film, and the last drops are sticky as they fall from the spoon (225-228 degrees on a candy thermometer). Do not boil past this point or the glaze will become brittle as it cools.

Apply the glaze while it is still warm. Unused glaze will keep indefinitely in a screw-top jar.

Hey! Did you enjoy this piece? We can’t do it without you. We are member-supported, so your donation is critical to KCRW's music programming, news reporting, and cultural coverage. Help support the DJs, journalists, and staff of the station you love.


Recipe Summary

  • 1 ⅓ cups all-purpose flour
  • 1 pinch salt
  • ½ cup butter, softened
  • 1 egg yolk
  • 3 tablespoons cold water, or as needed
  • ½ cup butter, softened
  • ½ cup white sugar
  • 1 egg, beaten
  • 1 egg yolk
  • 1 tablespoon apple brandy
  • ⅔ cup ground almonds
  • 2 tablespoons all-purpose flour
  • 4 medium sweet apples - peeled, cored, halved and thinly sliced
  • 1 teaspoon white sugar for decoration
  • ¼ cup apricot jelly

In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.

To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.

Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.

Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.

Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.

Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.

Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.


Laure Nikolic (English translation by David Whiting follows)

4 pommes
Sucre
Cannelle
Jus de citron
Pâte toute prête
Confiture d&rsquoabricots

Mettre dans un récipient les pommes coupées en tranches, saupoudrer de sucre, cannelle et verser un demi-jus de citron dessus. (laisser reposer 10 à 15mn)

Dans un mouleà tarte où on aura étalé de la pâte feuilletée (Peperidge Farm par exemple), disposer les tranches de pommes.

Faire cuire à four chaud pendant 30 mn environ.

Pour donner un aspect brillant à la tarte, faire chauffer un peu de confiture d&rsquoabricots et étaler sur la tarte.

English Translation from Uncle David

Ingredients
4 apples
Sugar
Cinnamon
Lemon Juice
Ready Made Pie Crust or Puff Pastry
Apricot Jam

Cut apples in sections and put in a container, Powder with sugar and pour half the lemon juice over them. Let rest for 10 to 15 minutes.

Lay out sections of apples in a tart mold where you have spread out the puff pastry (or pie crust)

Cook in a hot oven for about 30 minutes

To give a shining appearance to the tart, heat a little apricot jam and to spread out over tart


How to Make Classic French Apple Tart | Food Channel L Recipes

A classic recipe for French apple cakes. For all seasons!.
Food channel L a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!.
For the dough:
340 g all-purpose flour.
150 g cold butter.
90 g powdered sugar.
2 eggs.
1 pinch salt.
.
For the filling:
2 apples.
100 ml heavy cream.
40 g sugar.
2 egg yolks.
1 tsp vanilla extract.
1 pinch of cinnamon.
Apricot jam for topping

Video taken from the channel: Food Channel L

A classic tarte aux pommes is the delicious apple tart found in every patisserie and restaurant in France. It comes filled with a soft, sweet homemade frangipane filling topped off with caramelized apples and fanned in the distinctive, striking spiral. A classic tarte aux pommes is the delicious apple tart found in every patisserie and restaurant in France. It comes filled with a soft, sweet homemade frangipane filling topped off with caramelized apples and fanned in the distintive, striking spiral pattern making it instantly recognizable.

Finished with a light apricot jam glaze, this classic dish is loved around the worl. Preheat the oven to 180C. Roll out the pastry, line the tin or tins, and blind-bake for 10 minutes. Remove paper and bake for another 5 minutes, until the pastry is very lightly coloured.

Meanwhile, peel, quarter, and core the apples, then slice lengthways into thin, even slices. August 11, 2019. Ingredients. 8 Apples, organic, cored and quartered lengthwise (We recommend using organic apples. They do not need to be peeled.

If the apples are not organic, it&rsquos best to peel them to avoid the concentrated residues of pesticides.) 1/2 lemon. 1/4 cup vegan sugar. 1/4 cup water.

1 Pie Crust, gluten-free. Come fall, you&rsquoll see tartes fines aux pommes in bakeries across France. In contrast to fancy pastries many pastry shops are known for, these thin apple tarts are French baking at its most basic, and at its best.

A thin crust of buttery, crackly puff pastry with a fan of baked apples on top, then glazed, these simple tarts. The tarte aux pommes is a great classic of French cuisine! There are certainly as many recipes as there are kinds of cheese in France.

The following apple tart (tarte aux pommes) recipe is very simple and requires only a few ingredients.

List of related literature:

Tarte en pommes ou aux pommes.

Pâte brisée can be used for the classic tarte aux pommes, in which apple slices are arranged in a pastry shell and baked.

This yeast­raised French classic contains the best of both worlds: part pastry, part bread, it has a crisp, deeply golden crust wrapped around tender, pillow­soft, buttery layers—perfect for dipping into a cup of café au lait or hot chocolate.