Tarte aux Pommes is a classic French Apple Tart. The combination of chopped apples made into a sauce with a nice liqueur and apples slices gives this dessert a nice contrast of textures. The glaze is really easy to make and gives a beautiful patisserie style appearance. All of this sits on a simple shortbread crust. Read on to learn how to make this tasty treat!
It doesn’t get used much. A tart is a dish baked in a pastry crust that can be sweet or savory. It is usually does not have a top crust and the possibilities are only limited by the creative spirit of the cook. In this recipe I will introduce to one of my all-time favorite desserts – Tarte aux Pommes –, or simply put Apple Tart. I do promise to write one or two recipes that feature a savory tart at a later date.
I first learned about Tarte aux Pommes while living in Europe as a teenager.
Until then all I knew about was the traditional apple pie. At first I didn’t know what to make about this dessert with a crust on top. My doubts soon evaporated when I took the first bite. What I bit into was a piece of heaven. The smell, the sweetness, the soft texture. I wanted more.
Your everyday apple tart sold in nearly every patisserie in France.
The ingredients are simple as its preparation technique. I prefer this dessert over apple pie, but that is just my taste. For this particular recipe, we used a shortbread crust. My husband and I find that the caramelizing of the short bread crust adds a new dimension to the taste and texture of this old-time French favorite. Glazing the tart with apricot jelly adds visual appeal. Although it might be tempting to reach for that vanilla ice cream, I would skip it. The taste of this tart is amazing, just by itself. I do however recommend a nice cup of coffee or tea, and a couple of friends to share with.
It is my sincere hope that you enjoy this fabulous dessert as much as I do.
Here are some tips for a really great French style apple tart.
- I like to use a tart apple like a granny smith that holds up well and give a little tartness to the sweet glaze and sugar.
- This tart has an interesting filling because you have three layers above the crust. So the first later is the apple sauce reduction. This is simply chopped apple, sugar, water and a nice liqueur like Calvados or Belle Paire. (A brandy or cognac will work too in a pinch.)
- The second layer are the apple slices neatly arranged over the spread of apple sauce and then sprinkled with the cinnamon sugar.
- Finally the last layer is the super easy glaze which is apricot jelly with a bit of water that is heated in the microwave so you can brush that over the entire tart. You will have a work of art that will glisten like the fresh morning dew. Take a photo!
We usually consume the tart the same day but you can store it in the refrigerator 2 to 3 days and heat it up of you like in the oven. It is really nice when it is warm. You could freeze this tart in a freezer bag or wrapped freezer paper for just a couple months for the best results then defrost and warm in the oven.
If you want to explore some other French style recipes here are a few to bookmark for later or pin on Pinterest. The French patisserie fruit tart is easy to make and the cream filling just divine with a topping off fresh fruit of your choice and then glazed. If you are a soup lover then you have to try homemade French onion soup and learn a little about the history of the dish too. My all time favorite chicken dish has to be chicken tarragon that is cooked so tender and served with a creamy rich sauce.
Tarte aux Pommes
This is a classic style French apple tart (Tarte aux Pommes) with a sweet shortbread crust. This recipe combines sliced apples and an apple reduction sauce with a nice sweet liqueur, Calvados or Belle Paire with a dash of nutmeg. You will love the delicate flavors in this dessert!
- 1 1/4 cups all purpose flour sifted
- 4 oz butter sliced into about 10 pieces
- 2 Tbsp sour cream
- 2 Tbsp sugar
- 4 apples you want a tart apple, I like Granny Smith
- 1/2 cup sugar
- 1 dash nutmeg
- 2 oz sweet liqueur or brandy Calvados or Belle Paire work nicely
- 1 tsp lemon juice fresh squeezed juice
- 1/2 cup water
- 4 Tb. apricot jelly plus 1 Tbsp water
- Preheat your oven to 375'F.
- To make the crust:
- 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.
- Peel, core and cut apples in thin crescent shapes. I like to use a mandolin slicer set at 1/8". 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 1/2 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. 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.
- When pie crust is ready, remove from oven. Turn oven temperature down to 350.
- Spread the apple sauce mixture on the bottom of the baked tart.
- Glaze: In a Pyrex bowl take apricot jelly and mix with 1 TB water and heat for about 20 seconds on high.
- Take your apple slices and arrange them in neat rows slightly overlapping each other. Sprinkle with sugar (approximately 1/2 cup) and bake for approximately 20 minutes or until you notice that the apples are starting to get golden brown.
- 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.