Tarte aux Pommes / Apple Tart

 

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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 colors 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 color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the sidewall 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.

Bon appetit and I hope you enjoy this little taste of France.

Bisous,

Léa

33 thoughts on “Tarte aux Pommes / Apple Tart

  1. When baking for others, I stick to the recipe, more or less. However, being vegan, I have to modify it if it is to be consumed here. Thank you, Jennifer.

    1. I’ve made several over the years here for a few neighbors and friends but I’m vegan so perhaps one day I will play around to modify it? Not eliminating the Calvados of course.

      1. My wife and I have a day off today and I was able to persuade her to give your receipt a try. She loves apple cakes generally. So, the fight wasn’t that hard and she did it. It was great. Straight from the oven with some whipped cream. Thank you so much for sharing the receipt. We did it with the apples from our garden. I don’t know the exact variety because it is an old variety and not a cultivar. But, it’s a variety that stays firm when baked. So, it’s usually not the perfect apple for apple cakes. It’s enjoyable to eat raw with a wonderful taste. Only the Calvados created a small problem as our bottle was empty for some time (and recently reused for the grape juice – I guess, you read my post the week before last). Here, it’s quite complicated to find Calvados (finding French wine or the famous orange liquers is easy. Finding Pastis is harder, Calvados seldom and I’ve never seen Cidre here in shop) I only found it in the fourth supermarket. But, I was back just in time for the glaze 🙂

      2. That is impossible. There must be some Calvados out there somewhere and then you will be forced to do it all again… 😉

      3. Yes. But now you will need to pick a few more apples. Please forgive the errors. One of the felines in charge is intent on creating havoc on the keyboard. 😉 Bon appetit!

      4. 😂🤣😂. We just came in from the garden where we packed the remaining apples. We never had so many of them before and neverever so big big ones 😳 the largest one weights 314g!

      5. Beware, there may be a photo or two in those baskets of apples… 😎🤣😊 I’ve no doubt you will do them proud. And if there is another tarte on the way, a photo of it?

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