Tarte aux Pommes Recipe Card - French Apple Tart
User Reviews
5
Tarte aux Pommes Recipe Card - French Apple Tart
Description
This French apple tart starts with a cornmeal-textured crust made from flour, butter, sour cream, and sugar baked until golden. The filling combines diced tart apples slowly cooked with sugar, nutmeg, and water until it softens into a thick applesauce, enhanced with a sweet liqueur like Calvados. Thin crescent-shaped apple slices are arranged over the filling, preventing browning by soaking briefly in lemon water. Finally, a warm apricot jelly glaze is brushed on for sheen and added sweetness.
The tart is baked at moderate temperatures to develop a crisp crust and soft fruit body. It can be served warm or room temperature, showcasing a balance of tart and sweet elements with subtle spice. The removable bottom tart pan facilitates neat slicing and serving.
This tart can be made ahead. The crust and finished tart freeze well, and reheating in the oven restores crispness. Storage in the refrigerator keeps the tart for a few days, though the crust softens slightly over time. Careful handling of the dough during mixing and maintaining the tart in its pan preserves its texture.
Ingredients
Crust:
- 1 ¼ cups all-purpose flour sifted
- 4 oz butter sliced into about 10 pieces
- 2 Tbsp sour cream
- 2 Tbsp sugar
- 4 apple you want a tart apple, I like Granny Smith
- ½ cup sugar
- 1 dash nutmeg
- 2 oz sweet liqueur Calvados or Belle Paire work nicely, or brandy
- 1 tsp lemon juice fresh squeezed juice
- ½ cup water
Glaze:
- 4 Tb. apricot jelly plus 1 Tbsp water
Instructions
Make the tart crust:
- Preheat your oven to 375°F.
- In a food processor, combine flour, butter, sour cream and sugar. Pulse until mixture looks like corn meal. Pack neatly into an ungreased tart pan and bake for about 15 minutes. Until golden brown.
- When tart crust is ready, remove from oven. Turn the oven temperature down to 350°F.
Make the apple filling:
- Peel, core and cut apples in thin crescent shapes. I like to use a mandolin slicer set at ⅛". Also put apple slices into a bowl of water with lemon juice to keep from browning while you work. Two of the apples should be diced finely.
- Place diced apples in a saucepan with the nutmeg, add the ½ cup of sugar, and the water. Cook slowly until reduced. As they soften, smash down with spoon. The texture should resemble that of a thick applesauce. Stir in the liquor until fully absorbed and no liquid runs when pushed to the side of the pan. Remove from stove and place in fridge for twenty minutes until cool. You do not want to place hot apple sauce on the baked tart shell.
Construct the tart and bake:
- Spread the chilled apple sauce mixture on the bottom of the baked tart.
- Take your apple slices and dry them on a kitchen towel. Arrange them in neat rows slightly overlapping each other. Sprinkle with sugar (approximately ½ cup) and bake for approximately 20 minutes or until you notice that the apples are starting to get golden brown.
- After 20 minutes the apples slices will be very soft and you can turn up the oven to 425°F and watch the tart very carefully for a nice caramelization of the sugar on top and browning of the apple slices. Watch this very closely. Once brown remove from the oven.
Glaze the finished tart:
- While the tart is baking place the apricot jelly and mix with 1 TB water in a microwave safe dish. Heat for about 20 seconds on high or until is it very soft and runny.
- Remove from oven, and using a pastry brush lightly glaze the apples. You can serve this dessert warm or cold; it is delicious either way.
Notes
- The tart shell can be frozen for up to 2 months after cooling completely.
- Finished tart keeps 1-2 days crisp; store refrigerated up to 3 days and reheat at 350°F for about 10 minutes before serving.
- Apple slices should be soaked in lemon water to prevent browning before arranging.
- Use a tart pan with a removable bottom; keep tart in pan until serving.
- Avoid overmixing dough in food processor; stop when mixture resembles fine meal.
- The finished tart can be frozen sealed for 1-2 months and reheated before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 108mg | 5% |
| Potassium | 123mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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