Tarte aux pomme is a classic French apple tart with a double helping of apple. A melt in the mouth pastry case filled with sweetened apple purée topped with sliced apples sealed in an apricot glaze.
Although this is a classic French tart I make mine with the two varieties of English apples that I grow in my garden in Suffolk. The apple purée is made with the tart Bramley cooking apples
The tart is then topped with slices of sweet red skinned Discovery apples. Don’t worry if you don’t have the same varieties as you can adapt to what apples varieties are available to you locally.
The tart is delicious cold, room temperature is perfect and it doesn’t need anything to accompany it. But it is also rather good served warm with a dollop of cream or a scoop or ice cream for a lovely dessert.
The pastry Case
I’ve added some ground almonds to the pastry, its an easy trick to get a delicious short melt in the mouth pastry.
After mixing to a dough, leave the dough wrapped in a cool place to relax for 15–30 minutes. I dont chill it at this point unless the kitchen is very hot, if the pastry gets too cold it becomes hard to roll. Just leave in a cool place.
I do find chilling for at least 30 minutes after lining the pastry case helps to prevent the pastry case from shrinking. If I’m a bit pushed for time I might slip it into the freezer in which case you can probably get away with chilling for about 15 minutes.
The Apple Puree
I like a generous amount of the apple purée in my tarts and I have not held back here. Making this version a bit like an apple pie with a sliced apple lid. You could reduce by half for a more traditionally French dessert. But if you have a plentiful supply of apples I say go for it.
The Bramley apple is my apple of choice for the base layer. They break down as they cook to produce a deliciously creamy-textured apple purée without the need for a blender.
If you cannot get Bramleys use a different variety, ideally a cooking apple and if necessary blitz with a blender after cooking until soft. Bramley apples are quite tart and I like the contrast against the sweeter dessert apples on top. If you use a sweeter apple consider reducing the sugar slightly.
If time is short you could simply replace with a sweetened ready made apple sauce.
The Sliced apple layer
Discovery apples have a beautiful red skin the colour of which permeates into the flesh making this a great choice but it is a variety that is less well known and does not store well so the season is limited.
You can replace it with any apple variety that keeps its shape when cooked. I think a red skinned apple looks pretty but green skinned apples look good too. You can also if you prefer, peel the apple. Granny Smith or Braeburn apples work well.
I like to glaze the apples after baking with a little apricot glaze. You can buy this ready made, just warm a little up in a saucepan or on in the microwave and brush over.
Alternatively you can make your own by warming about 3-4 tbsp apricot jam with 1 tbsp water until combined then pushing through a sieve to remove any chunks of fruit.
Apple jelly would also make a good alternative glaze.
More fruit tarts from Only Crumbs Remain
Step by Step how to make French apple tart
French Apple Tart (Tarte aux pommes)
- 250 g (9oz) plain flour (all purpose) sifted
- 150 g (5oz) butter cut into cubes
- 50 g (2oz) ground almonds
- 25 g (1oz) caster sugar
- 4-5 tbsp water
- 1 kg (1lb 2oz) cooking apples peeled, cored and sliced
- 50 g (2oz) caster sugar
- 25 g (1oz) butter
- 4 tbsp water
- 2-3 eating apples
- lemon juice
- 2 tsp caster sugar
- apricot glaze or apple jelly to glaze
- 23cm (9in) fluted flan ring
- baking parchment
- baking beans
Make the pastry case
- Sift 250g (9oz) plain flour into a large mixing bowl and add 150g (5oz) butter. Rub the butter into the flour with your finger tips until the mixture resembles fine breadcrumbs.
- Mix in 50g (2oz) ground almonds and 25g (1oz) caster sugar. Add enough cold water to mix to a dough. Knead lightly and allow to rest for 15 minutes in a cool place.
- Roll out the pastry and use to line a 23cm (9in) flan tin. Prick the base all over with a fork and chill for 30 minutes.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place a baking sheet in the oven as it preheats. Line the pastry case with baking parchment and fill with baking bean. Place on the hot baking sheet and bake for 10 minutes.
- Carefully remove the tray from the oven and lift the parchment and beans out of the pastry case. Return to the oven and bake for another 10 minutes until the pastry case is pale golden. Reduce the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
Make the apple filling
- Meanwhile, place 1 kg (2lb 2oz) cooking apple slices in a saucepan, with 50g (2oz sugar 25g (1oz) butter and 4 tbsp water. Cover and cook over a low heat for about 20 minutes until the apple is soft and pulpy.
- Spoon the apple filling into the baked pastry case and spread level. Core and thinly slice 2-3 dessert apples and toss in a little lemon juice. Arrange on top of the apple purée.
- Sprinkle with 2 tsp caster sugar and bake for 20-25 minutes. Remove fro the oven and brush with a little apricot glaze. Allow to cool. Serve warm or cold.