Tarte aux Pommes Recipe
Introduction
Tarte aux Pommes is a quintessential French dessert that celebrates the simplicity and deliciousness of apples. This tart features thinly sliced apples arranged beautifully on a buttery pastry crust, often enhanced with apricot glaze or almond cream. It’s a classic dessert that’s perfect for any occasion, from casual gatherings to more formal dinners.
Ingredients
For the Pastry Crust (Pâte Brisée):
- All-Purpose Flour: 1 ½ cups.
- Butter: ½ cup (1 stick), cold and cubed.
- Salt: ½ teaspoon.
- Ice Water: 4-6 tablespoons.
For the Apple Filling:
- Apples: 4-5 large, such as Granny Smith or Golden Delicious, peeled, cored, and thinly sliced.
- Granulated Sugar: ¼ cup.
- Ground Cinnamon: ½ teaspoon (optional).
- Lemon Juice: 1 tablespoon.
For the Glaze (Optional):
- Apricot Jam: 2 tablespoons.
- Water: 1 tablespoon.
Equipment
- Food processor or mixing bowl.
- Rolling pin.
- 9-inch tart pan with a removable bottom.
- Pastry brush.
- Knife and cutting board.
Preparation
Making the Pastry Crust:
- Creating the Dough: In a food processor (or a large bowl), pulse (or mix) together flour and salt. Add the cold, cubed butter and pulse (or cut in with a pastry cutter) until the mixture resembles coarse crumbs. Gradually add ice water, pulsing (or mixing) until the dough comes together.
- Chilling the Dough: Wrap the dough in plastic and refrigerate for at least 1 hour.
- Rolling and Fitting the Dough: On a floured surface, roll the dough out to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Refrigerate the crust while preparing the filling.
Preparing the Apple Filling:
- Slicing the Apples: Thinly slice the apples and toss them with lemon juice, sugar, and cinnamon (if using).
Assembling the Tart:
- Arranging Apples: Arrange the apple slices in concentric circles over the crust, starting from the outer edge and working towards the center. Overlap the slices slightly for a neat presentation.
- Baking: Preheat your oven to 375°F (190°C). Bake the tart for 45-50 minutes, or until the apples are tender and the crust is golden.
Making the Glaze:
- Preparing the Glaze: In a small saucepan, heat the apricot jam and water until runny.
- Glazing the Tart: Brush the warm glaze over the hot tart.
Tips for Success
- Cold Butter for Crust: Ensure the butter is cold to achieve a flaky tart crust.
- Even Apple Slices: Slice the apples uniformly for even cooking and a beautiful presentation.
- Preventing a Soggy Crust: Pre-baking (blind baking) the crust can prevent it from becoming soggy.
- Glaze for Shine: The apricot glaze not only adds shine but also a subtle sweetness.
Serving and Storage
- Serving: Serve the tarte aux pommes warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage: Store any leftovers in the refrigerator and consume within a couple of days.
Conclusion
Tarte aux Pommes is a delightful and elegant dessert that captures the essence of French baking. Its simplicity allows the flavor of the apples to shine through, complemented by the buttery crust and the optional sweet glaze. This dessert is sure to impress and satisfy both the baking enthusiast and those who enjoy a fine slice of tart.
This comprehensive recipe provides a step-by-step guide to making Tarte aux Pommes, perfect for anyone looking to recreate a classic French dessert that is both beautiful and delicious.
