Tarte aux Pomme


It’s not that my mother’s recipe for this traditional French classic was a secret, it’s just that we never got around putting it down on paper. Honestly, it just feels intimidating, it’s really quite straight forward to make.

12-inch tart pan with removable bottom
4 apples, golden delicious or mackintosh (granny smith never get soft enough)
1/4 cup apricot jam
1/2 cup applesauce
lemon juice

The crust – pate sablee
1 1/2 cups flour, plus bench flour
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 tablespoon cream
1 stick (8 tablespoons) butter, room temperature
1 teaspoon vanilla
pinch of salt

Preheat oven to 375°

In a stand mixer, or by hand
cream the butter and sugar
add the egg
add the flour
add the rest of the ingredients
form into a ball, if it’s sticky to the touch and difficult to handle, mix in additional flour a tablespoon at a time
set aside

Prepare the apples by peeling, coring, and slicing thinly
toss with lemon juice
set aside


I don’t have a lot of gadgets, but I highly recommend this one.

Roll out the dough on a well-floured counter
place the dough into the tart pan
reinforce the sides by folding down some of the extra dough and pressing firmly
cut off the extra dough by rolling over the pan with the rolling pin

Coat uncooked dough with apple sauce
place the apple slices in concentric circles beginning from the outside

Warm the apricot jam until somewhat softened
brush over the apples

Place tart pan on cooking sheet for easier handling
bake for 1 hour

October 4, 2016 at 3:03 am 2 comments


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