Tarte aux Pommes / Apple Tart

Revised: originally posted 24 November, 2011

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Tarte aux Pommes/Apple Tart

Early autumn and the fresh apples of every variety seem to be in each market. Their bright colours and crunch are just asking to be incorporated into our menus. This delicious tart is simple and if you include the Calvados, most memorable.
The longer I live in France, the more I realize that every French woman has a different recipe for tarte aux pommes. While the variations may be slight, they are there. In the past year, I have been requested to make a number of them for choir functions and other events. Since I have a tendency to get bored easily, I like to experiment with my basic recipe so what I make one time is not the exact tarte I would serve the next. Don’t let the long list of ingredients and directions put you off. Anywhere you travel in France, Tarte aux Pommes is usually on the menu. You will quickly see how fast and easy it is. Bon appetit!

Tarte aux Pommes
Ingredients

For the crust: 175g plain flour/ 6 ounces,115g /4 ounces butter, room temperature, 25g sour cream / 1 ounce

For the filling: About 6 medium tart baking apples (I prefer Granny Smith), peeled, pitted and sliced, 3 large egg yolks 145g, sour cream/ 5 ounces (crème fraise), 150g granulated sugar / 5 and 1/3 ounces, 35g plain flour / 1 and a half ounces (about 1 heaping tablespoon)

For the glaze: 160g apricot preserves or jam / 5 ounces 1 tbsp Calvados (apple brandy) Whipped topping, for garnish.

For the crust: 1) Preheat the oven to 190°C/Gas 5 or 375ºF. 2) Place the flour, butter, and sour cream in a food processor and pulse to combine. 3) When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased tart pan with a removable bottom and 1cm sides, or a round au gratin dish. 4) Bake for about 18 mins, until the crust is set but not browned. Let cool while preparing the filling. 5) Lower the oven temperature to 180°C/Gas 4 or 350ºF.

For the filling: 1) Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until completely covered. Overfill the crust, as apples will shrink during cooking. 2) Combine the egg yolks, sour cream/crème fraise, sugar, and flour and beat until smooth. Pour the mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hr, until the custard sets and is pale golden in colour. Cover with an aluminium foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan. 

3) To make the glaze, combine the preserves or jam and Calvados. While the Calvados is not essential, it makes an amazing difference. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature or chilled.

Variations: I like to add the zest of an orange or lime and some grated fresh ginger to the custard mixture

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36 thoughts on “Tarte aux Pommes / Apple Tart

  1. This looks delicious, Lea, I’m going to try it. Real crème fraiche is not available here, but I’ve discovered some very good recipes for making it with heavy cream and buttermilk and the patience of time…on the internet. Once I have a batch, here comes the tarte!

    1. Thank you Polly! I am unable to “follow” a recipe I have to do my own thing and a bit of zest and ginger, POW! 🙂
      I must admit that the Calvados makes all the difference.

  2. This looks delicious Lea and if I was in France I would treat my MS diet in flexible way and eat some! We went out for a meal the other week and for desert had a fruit crumble with lime custard; Id never heard of it before and it was absolutely delicious. Its amazing what a difference a small amount of a different ingredient can make.
    xxxlovexxx

    1. Christine, I do understand. Temptation is everywhere and as a “wise” woman once said, “Lead me not into temptation, I can find it myself.” – Mae West
      You are so right. A small ingredient can make a huge change and I have fun with that. xxxlovexxx

  3. Lea a huge helping for me with fresh cream please. I don’t think I would have the patience to bake it though. I wish I was more passionate about baking. It looks delicious.

    1. It was one of several I brought to an event hosted by the choir. We each take on the production of the different foods required. I taught myself to bake at an early age and sometimes make up all kind of things for friends and neighbours just because. They do not complain. I don’t do it often as I am on my own.

      1. Thank you Kath. You can tell is was homemade and not off an assembly line. It is rustic and “imperfect”. Like all the tarts that we brought, it was quickly devoured.

    1. My nature won’t allow me to simply follow a recipe… I have to do it my own way and that is usually different each time. Thank you for taking the time to comment!

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