By Katya Lyukum
Tarte aux Pommes | French Apple Tart
16 steps
Prep:20minCook:35min
The French apple tart — Tarte aux Pommes — is a double apple tart. There is a creamy vanilla-flavored apple puree between the layer of thin caramelized apple slices and buttery pastry crust. Two layers of apples with different textures make this dessert a celebration of apple season.
The apple slices are par-cooked before arranging them o the tart to avoid overdrying the top layer during the baking.
Updated at: Thu, 17 Aug 2023 04:48:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories303.4 kcal (15%)
Total Fat10.6 g (15%)
Carbs49.9 g (19%)
Sugars33.4 g (37%)
Protein2.8 g (6%)
Sodium13.6 mg (1%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
for 2 tart shells, 9" diameter
250gwheat flour
all purpose
30galmond meal
95gconfectioners powdered sugar
1 pinchkosher salt
150gbutter
50gegg
for apple slices
for apple puree
Instructions
for 2 tart shells, 9" D
Step 1
Measure the first 4 (dry) ingredients in the list and transfer them into the food processor jar. Using the S-shaped knife, process them at high speed to mix them well for about 1 minute.
Step 2
Measure frozen butter, dice it, and add to the jar. Process it at high speed for about 1 minute to mix it well with dry ingredients.
Step 3
Add a large egg and process at high speed until it moistens dry ingredients and becomes a dough with just a few loose crumbs. Transfer the dough and the bits from a jar onto a working surface and knead them together a few times. Do not overwork it. Divide the dough into two equal parts.
Step 4
Roll each portion of the dough between two parchment sheets into 12" diameter rounds and place them into a fridge for at least 45 minutes.
Step 5
Prepare two 9" D tart molds. Peel off the parchment paper from both sides of the dough and place it on the mold, making sure it's centered. Do not force it down. Let it become more pliable as it warms up. Gently lift the edges letting the center sink inside. Turn the mold going around. Be patient and slow. The dough will go in without much force when ready. Use your fingers to press the corners gently and remove any extra dough sticking out the edges. Freeze the lined tart molds for at least 2 hours. You can make the dough and line the molds way in advance. The dough should be completely frozen before baking.
for apple puree
Step 6
Preheat oven 350F.
OvenPreheatStep 7
Peel and core apples. Slice in half and bake, covered with foil, for 35 minutes. Remove foil with caution, because of hot steam!
Step 8
Let baked apples cool to 45C/113F. Add vanilla bean seeds, corn starch, and melted butter. Whisk to make a puree. Let cool down to room temperature.
for apple slices
Step 9
Mix 1 cup of sugar and 1 cup of water. Bring to boiling. Add lemon juice.
Step 10
Peel and core apples. Slice them in half and slice each half 1/8" thin.
Step 11
Cook apple slices in batches till soft. Let cool to room temperature.
Step 12
Reduce simple syrup till thick like honey, with concentrated sweet and sour apple flavor.
for apple tart assembly and baking
Step 13
Preheat oven 350F. Bake frozen tart shell for 10 minutes.
Step 14
Fill partially baked tart shell with apple puree.
Step 15
Arrange apple slices on top and glaze them with reduced simple syrup. Bake for another 30 minutes.
Step 16
Broil for 1-2 minutes to caramelize apple slices on top. Cool down to room temperature and serve. Bon appetite!
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