How To make Tarte Aux Pommes (Apple Tart)
350 g Rough Puff Pastry
FILLING:
1 kg Apples; Golden Delicious
- or Granny Smith 3 tb Lemon juice
2 tb Butter; unsalted
50 g Sugar
TOPPING:
2 Eggs
100 g Sugar
6 tb Butter; unsalted, melted
1 ts Vanilla extract
(350 g = 12.5 ounces; 1 kg = 2 pounds; 50 g = 1 3/4 ounces) On a lightly floured surface, carefully roll out the dough to a 12-inch (30 cm) circle. Transfer the dough to a 10 1/2-inch (27 cm) black tin tart pan with a removable bottom. Carefully press the pastry into the pan and up the sides, trying not to stretch it. Trim the overhang, leaving about a 1-inch (2.5 cm) extending over the rim. Tuck this overhang inside the pan, pressing gently against the side to create a sturdy, double-sided shell. (If you build the pastry a bit higher than the height of the pan, you will have less problem with shrinkage) Chill for at least 20 minutes. Preheat the oven to 375 oF (190 oC). Prick the bottom of the shell with the tines of a fork. Carefully line the shell loosely with heavy-duty foil, pressing well into the edges so the pastry does not shrink while baking. Fill with pie weights, or dry rice or beans - making sure you get all the way into the edges - to prevent shrinkage. Bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself (about 20 minutes). Meanwhile, peel and core the apples. Cut each apple into 12 even wedges. Toss them in a bowl with the lemon juice to prevent discoloration. In a Iarge skillet, melt the butter over medium-high heat. Add the apples, sprinkle on the sugar, and saute, shaking the pan from time to time so the apples cook evenly. Cook until lightly browned on all sides (about 15 minutes.) While the apples cook, prepare the topping: beat the eggs and sugar thoroughly until thick and pale. Add the melted butter and vanilla and continue mixing at high speed until the ingredients are thoroughly incorporated. Spoon the apples into the center of the prepared pastry shell, arranging them carefully. Pour the topping over the apples. Bake until golden, about 30 minutes. Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN 0-09-992340-8
How To make Tarte Aux Pommes (Apple Tart)'s Videos
Fossil Apple Pie (TARTE AUX POMMES FOSSILES) Recipe
INGREDIENTS:
brown sugar
Vanilla ice cream
Caramel toffee
1 rectangular puff pastry
6 golden apples
4 eggs
30 cl of milk
80 g of flour
60 g sugar
50 g of butter
STEPS:
1-Cover a rectangular mold with the puff pastry and cut the pieces protruding from the edges. Peel the apples and cut them in half widthwise. Then remove the stem and core of each apple. Slice the halves of apples and arrange them in the mold to recreate the shape of the apples.
2-Using a whisk, combine eggs, milk, flour, sugar, melted butter in a bowl. Pour the mixture between the apples and sprinkle the top of the brown sugar mold.
3-Bake for 20 minutes at 170 ° C. Decorate the apple pie with vanilla ice cream and caramel topping and enjoy.
PREPARATION: 30 min
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Tarte Aux Pommes
Today I'm showing you how to make this classic French Apple Tarte also know as tarte aux pommes a la normande.
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Enjoy!
Recipe:
Sweet Shortcrust Pastry: (Recipe from- baking made easy, Lorraine Pascale)
250g Plain Flour
125g Cold, Cubed unsalted butter
2 Egg Yolks
2 Tbsp Caster Sugar
Large Pinch Of Salt
1-2 Tbsp Milk/single cream
Frangipane filling:
150g Caster Sugar
130g Unsalted butter, Softened
Zest of 1 Orange
Zest of 1 Lemon
1 tsp Vanilla Extract
200g Ground Almonds
30ml Cognac
25g Plain Flour
2 Eggs
For the top:
4-6 Large Dessert Apples (I used Golden Delicious)
60ml Apricot Jam
Boiling water (amount depends on the consistency you want)
Recipe from:
Sweet shortcrust pastry- Baking Made Easy(Lorraine Pascale)
Frangipane-(Worlds Best Cakes)
Apple top- Inthekitchenwithkate
Measurement Converter:
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♡• RECETTE TARTE AUX POMMES - APPLE PIE - RAPIDE ET FACILE •♡
•♡• Une recette gourmande de tarte aux pommes façon apple pie ! facile et rapide j'espère que cette nouvelle recette vous plaira !!•♡•
PÂTE APPLE PIE :
° 500g de farine
° 250g de beurre
° 50g de sucre glace
° 7 cuillère à soupe d'eau
° 1 grosse pincée de sel
LA GARNITURE :
° 5 à 6 pommes Granny Smith
° 100g de cassonade
° 50g de beurre
° 2 cuillères à soupe de jus de citron
° 3 cs de maïzena
° 1cs de cannelle
° 1cc de poudre de vanille
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???????? How To Make A Traditional French Tarte aux Pommes - Apple Tart
In this video I show you how to make my traditional French Tarte aux Pommes - Apple Tart. I hope you try making this delicious dessert. Bon appétit!
Content
00:00 Bonjour
00:29 Ingredients
01:50 Method
06:30 Baking
06:45 Et Voilà
INGREDIENTS
Please note that my baking dish is 12in across
Shortcrust or Puff Pastry - (Pâte Brisée ou Feuilletée) .
400 ml approx. of Apple Compote.
3 to 5 Apples (Gala apples are used in this recipe).
A Sprinkle of Golden Sugar or other type of sugar (Cane sugar is used in this recipe).
RECIPE
Fill a baking/tart dish with the Shortcrust or Puff Pastry.
Spread the apple compote over the pastry.
Cut and slice the apples into thin slices.
Place the slices over the top of the compote, as shown in the video.
Sprinkle the top with sugar.
Put into the preheated oven and bake at 180C or 200C (356F or 390F) for 30 to 45 min until it is cooked through (depending on ovens).
Eat warm or cold.
LINKS
12.5 Inch Fluted Non-Stick Tart Pan with Removable Bottom
Organic Fair Trade Cane Sugar
Unbleached Fine White Pastry Flour
Award-Winning Professional Grade 3-Piece Black Silicone Spatula Set
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Apple Tart: A classic Tarte aux Pommes Recipe
Do you love apple tarts? Join Pascale in the kitchen and learn how to make a beautiful Tarte aux Pommes from scratch, with buttery flaky dough and beautiful baked apples. This is a stunning addition to your Thanksgiving or dinner party table. Find the recipe here
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Mini apple pies with puff pastry