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
French Apple Tart Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a French Apple Tart. This classic French Apple Tart (Tarte aux Pommes) gives you a double dose of apples. It begins with a pre baked Sweet Pastry Crust (Pate Sucree) which has a wonderfully crisp texture and a sweet buttery flavor. Next, comes a layer of lightly sweetened apple sauce that is topped with artfully arranged apples slices.
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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
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Rose Apple tart/ Tarte aux Pommes
Valentine special Rose Apple tart. Perfect for 4 people (7inch). If you are making larger tart use more apples.
Recipe below/ Recette au dessus:
English
Ingredients:
7 inch tart mould
(4 people)
Shortcrust pastry:
250g plain flour
100g unsalted butter
Pinch of salt
3-4 tbs of cold water
Garnish:
3-4 Red apples
1 lemon juice
2 tbs of honey
3 tbs unsalted butter
Compote:
3-4 golden apples
2 tbs sugar
1/2 tsp cinnamon powder
Français
Ingrédients:
moule à tarte 7 pouces
(4 personnes)
Pâte brisée :
250g de farine nature
100g de beurre non salé
Pincée de sel
3-4 c.a.s d'eau froide
Garniture:
3-4 pommes rouges
1 jus de citron
2 c.a.s de miel
3 c.a.s de beurre non salé
Compote:
3-4 pommes dorées
2 c.a.s de sucre
1/2 c.a.c de cannelle en poudre
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TARTE TATIN | foolproof recipe of the original french-style apple tart
Dark caramel, sweet apple and crisp pastry….so divine!
A classic French dessert perfect for the autumn season and surprisingly easy to make.
There you go the simple ingredients that you might need:
Flat-sided cake pan of 23 cm
100 g sugar for the caramel
150 g unsalted butter
150 g sugar
150 ml water
1 tsp Cinnamon
2 tsp Vanilla extract
N^ 8/9 apples (braeburn apples)
Puff pastry
Let it cool at room temperature for about 1 hour before de-moulding on to the serving platter.
To make it even more delicious serve with crème fraîche or a scoop of vanilla ice cream.
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Easy French Apple Tart Recipe | Tarte aux Pommes Recipe | TSpoon Recipes
Ingredients below
This is a French staple, and one of many versions. This apple tart uses an apple compote as a filling, with fresh apple slices on the top layer, with sprinkles of sugar, cinnamon and rich buttery goodness. I didn't do it here but you can finish your pie with a simple glaze using sugar syrup or honey mixed with a tablespoon of hot water and brush onto your baked apple tart.
Ingredients
*For the Compote/Puree base*
- Apples x4 to 5 depending on size, cut in chunks, go for Golden or Granny Smith.
- Water x 100ml - just enough to soften the apple chunks
- Light Brown Sugar x1 TBSP or more depending on sweetness
- Cinnamon x1 TSpoon
*Top Layer*
- Apples x 4 to 5 depending on size, cut in thin slices - go for Golden or Granny Smith.
- Light Brown Sugar x1 TBSP
- Butter x a few tiny chunks
Shortcrust Pastry x375g - can be store bought
♡• 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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