Tarte aux Pommes

Method

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1. Make the pastry as for the lemon tart, chill 60 minutes, line a 26 cm tin and blind bake at 180°C for 25 minutes until pale gold.

   Mark done Start 25 min timer

2. Cook the chopped cooking apples with the sugar, butter and vanilla over medium heat for 15 minutes, until completely collapsed. Beat smooth and stir in the Calvados. Cool.

   Mark done Start 15 min timer

3. Spread the compote over the base of the tart case in an even layer about 1.5 cm deep.

   Mark done

4. Peel, halve and core the eating apples and slice them as thinly as you can.

   Mark done

5. Fan the slices over the compote in overlapping concentric circles, working from the outside in and packing them tightly — they shrink.

   Mark done

6. Brush with the melted butter, scatter with the sugar, and bake at 190°C / 375°F for 35 minutes, until the edges of the slices have caught and browned.

   Mark done Start 35 min timer

7. Warm the jam with the water, sieve it, and brush it over the hot tart. Serve warm or at room temperature.

   Mark done

Chef’s Tips

• Two apple varieties: one to collapse, one to hold.
• Pack the slices tightly — they shrink considerably.
• Glaze while hot so it soaks in rather than sitting on top.

Pairing Suggestions

• Crème fraîche
• Calvados
• Vanilla ice cream

Storage & Reheating

Two days at room temperature. Refresh at 180°C for 8 minutes. It does not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.