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
Tarte aux pommes (french apple tart) (96)
Ingredients:
For the dough:
2 cups of flour
1/2 cup of cold butter
pinch of salt
1 egg
2 tbsp of cold water
For the filling and topping:
2 gala apples (for compote)
2 gala apples (for topping)
1 tsp cinnamon powder
1 lime
1 tbsp of jam of choice
2 tbsp of brown sugar
Preparation:
Mix the salt with the flour
Dice the butter, and mix it into the flour until it becomes a grainy mixture
Mix the water with the egg, and add it to the flour mixture
Knead the mixture into a dough
Once the dough is knead well, form it into a disc and wrap it and let it rest in the fridge for 30 mn
For the apple compote:
Dice 2 apples, put them in a large pan
Add sugar and 1/3 cup of water
Let the apples cook on medium flame for 5 mns or until they become soft
Add cinnamon and lime juice and mash the apples with a spoon
Take the dough out of the fridge and roll it out to 1/2 inch thick
Put it in the tart pan
Poke some holes at the bottom of the crust with a fork, and let it sit in the freezer for 20 mns
Once it's frozen, cut off the excess dough
Bake the crust for 25-30 mns at 350 degrees F
Quarter each apples, and slice each quarter into thin slices
Pour boiling water onto the slices, and let them sit for 5 mns
Add the compote in the tart shell
Arrange the apple slices in a spiral form, with each slices overlapping the other a bit, until you reach the center.
Leave the thinnest slices for the center
Eat the tart by itself, with a scoop of ice cream or with some whipped cream
Enjoy your dessert
Thank you for watching
Recette de tarte aux pommes alsacienne / Apple tart recipe / تارت التفاح
Une délicieuse tarte aux pommes, super facile même quand on est novice en cuisine ! Recette par ici :
Recette de pâte brisée dans ce lien :
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Tarte Fine Aux Pommes (French Apple Tart) | Recipe diary
Ingredients (for one tart):
puff pastry
thin apple slices
applesauce (2 tsp)
melted or softened butter
granulated sugar (2 tsp)
apricot glaze (apricot jam mixed water or lemon juice)
Tarte fines aux Pommes a thin apple tart easy recipe
Get full recipe here
A simple easy to make French apple tart that tastes so delish! This recipe uses bought puff pastry and can be made so quickly. I used an apple compote to enrich the taste but even that step is optional if you're short on time. Give this recipe a go you won't regret it, just try not to eat the all at once as I did!
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French Style Apple Tart Recipe | Tarte Aux Pommes
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While it requires a bit of time and planning, this tart is as delicious as it is beautiful.
The almond cream (frangipane) is easy to make, the crust bakes up beautifully and the apples decoration make it looks so elegant and irresistible. Your guests will always think you bought it at a fancy French bakery, it's that impressive!
Ingredients:
For the Sweet Pastry Crust:
Flour 10 g
Butter 60 g at room temperature
Almond flour 10 g
Salt 1/2 tsp
Powdered sugar 30 g
Egg yolk 20 g
Almond cream / Frangipane:
Butter 25 g at room temperature
Sugar 20 g
Almond flour 35 g
Egg 25 g
Apple Jam:
Sugar 20 g
Water 20g
N.3 apples
For the Syrup :
200 sugar
250 ml acqua
Lemon juice N. 3 lemons
Tart ring 18 cm
- First baking with the crust and the almond cream 30 minutes at 160 °C
- Final baking when the tart is assembled all together with the apple jam and the sliced apples 10 minutes at 160 °C
We made this beautiful apple tart following the great recipe of Cédric Grolet
Thank you so much for watching our video and please subscribe to our channel to be always up to date with all our videos.
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Thin Apple Tart ♡ Tarte Fine aux Pommes ♡ تارت التفاح
Ingredients :
1 ready-rolled puff pastry
30g melted butter
40g sugar
4 or 5 apples, peeled, cored and thinly sliced
2 tablespoons apricot jam or apple compote
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1 pâte feuilletée
30g de beurre fondu
40g de sucre
4 ou 5 pommes, pelées, évidées, et coupées finement en cercles
4 c.à.s de confiture d’abricot ou compote de pomme
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