...
Go Back
–+ servings
A close-up of a perfectly arranged tarte aux pommes in a tart pan, with thin, overlapping apple slices in concentric circles, glazed to a golden shine and lightly dusted with powdered sugar.

Tarte Aux Pommes

A classic French apple Tarte Aux Pommes with a crisp, buttery pâte brisée, thinly sliced tart apples, a touch of cinnamon, and a glossy apricot glaze comforting, elegant, and surprisingly forgiving for home bakers.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American, French
Keyword: French apple tart Raymond Blanc, Mary Berry French apple tart, Normandy apple tart BBC, Normandy apple tart frangipane, Tarte aux pommes BBC Good Food, Tarte aux pommes puff pastry, Tarte fine aux pommes recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 320kcal
Cost: €10

Equipment

  • 1 9″ tart pan (Removable-bottom preferred)
  • 1 Rolling Pin
  • 1 Sharp knife (For peeling & slicing apples)
  • 1 Cutting board
  • 2 Mixing bowls (One for dough, one for apples)
  • 1 Pastry brush (For apricot glaze)
  • 1 Measuring Cups

Ingredients

  • 250 g All-purpose flour - Plus extra for dusting
  • 125 g Cold unsalted butter - Cubed kept chilled
  • 1 Egg yolk
  • 2 tablespoon Cold water - More as needed
  • ½ teaspoon Salt
  • 1 teaspoon Sugar - For pastry
  • 4–5 medium Tart apples - e.g. Granny Smith peeled & cored
  • 2 tablespoon Lemon juice - To toss apple slices
  • 2 tablespoon Sugar - To sprinkle over apples
  • 1 teaspoon Ground cinnamon
  • 20 g Butter - Cut into small dots for dotting
  • 3 tablespoon Apricot jam - Warmed and strained for glazing
  • Optional - 1 teaspoon rum; 1 teaspoon Dijon mustard; extra cinnamon

Instructions

  • In a bowl, whisk flour, salt, and sugar. Rub in butter until coarse crumbs. Stir in egg yolk and just enough cold water to bring dough together. Shape into a disk, wrap, and chill 15 min.
    Overhead of an unfilled pâte brisée pressed into a fluted tart pan, the smooth, pale pastry lining ready for the apple filling, on a mottled gray work surface.
  • Peel, core, and slice apples ⅛″ thick. Toss in lemon juice to prevent browning. Set aside.
    Overhead view of a white bowl piled with thin, peeled apple wedges ready for arranging in the tart, set on a textured white surface.
  • Roll chilled dough into a 12″ circle, fit into tart pan, trim edges, and prick bottom. Arrange apple slices in overlapping rings, sprinkle with sugar and cinnamon, dot with butter.
    Top-down shot of a fluted pastry shell being brushed with glossy apricot jam by a pastry brush, the vibrant orange glaze evenly coating the bottom.
  • Bake at 190 °C (375 °F) until apples are tender and crust is golden (35–40 min). Remove any foil.
    Flat-lay of a fully assembled, unbaked tarte aux pommes: concentric rings of thin apple slices neatly arranged in the raw pastry shell on a light gray countertop.
  • Warm apricot jam with a splash of water; brush over hot tart. Cool 20 min before slicing.
    A slice cut out of a golden-brown tarte aux pommes on a gray plate, showing tender baked apple layers; two whole red apples and a sprig of thyme blurred in the background.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1 slice | Calories: 320kcal (16%) | Carbohydrates: 40g (13%) | Protein: 4g (8%) | Fat: 17g (26%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 80mg (27%) | Sodium: 210mg (9%) | Potassium: 180mg (5%) | Fiber: 3g (13%) | Sugar: 14g (16%) | Vitamin A: 300IU (6%) | Vitamin C: 5mg (6%) | Calcium: 20mg (2%) | Iron: 1.2mg (7%)
Tried this recipe?Pin it on @Pinterest