Tart aux Pommes recipe

This tart is a French tart made with shortcrust pastry, frangipane and apples. It's glazed with apricot jam to give it a lovely shiny finish, and it's often dusted with icing sugar to serve. Bear in mind that frangipane is made with ground almonds so this is absolutely not suitable for those with nut allergies. You could make an alternative with flour but the consistency would not be the same.

Ingredients

  • 250g ready-made shortcrust pastry or home-made
  • 125g butter
  • 100g caster sugar
  • 100g ground almonds
  • 1 egg + 1 egg yolk
  • 2 tbsp. plain flour
  • 1 tbsp. brandy
  • 3 dessert apples
  • 5 tbsp. apricot jam

Directions

  1. Peel, core and thinly slice the apples.

  2. Roll the pastry out to fit a 30cm fluted tart tin. Roll it over the pin and then unroll it over the tin. Press it into the bottom and sides and up the sides of the tin. Trim the excess but leave at least 2cm all around the edges and prick the bottom of the pastry with a fork. Put the tin in the oven to chill whilst you make the frangipane.

  3. Preheat the oven to 200C and place a baking tray into the oven to heat up.

  4. Cream together the butter and sugar until soft, light and fluffy. Add the egg, then the egg yolk, beating after each addition until fully combined. Stir in the brandy, then stir in the flour and ground almonds.

  5. Spoon the frangipane into the chilled pastry and spread it so that it is even.

  6. Arrange the apple slices over the frangipane in an overlapping spiral pattern, with one end of each apple slice being pushed into the filling.

  7. Cook the tart for 15-20 minutes, until the frangipane begins to brown, and then turn the temperature down to 180C and cook for a further 20 minutes.

  8. Leave to cool and then before serving, brush with the apricot jam.

If you like, add a sprinkle of cinnamon over the top of the tart before cooking it. You could also sprinkle the tart with caster sugar before cooking. The tart will yield eight servings.

Recipe Details:

  • Author: Laura Young.
  • Published:

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