Tarte aux Pommes

Questions About Tarte aux Pommes

How to Make Tarte aux Pommes

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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 / 355°F for 25 minutes until pale gold.

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2. While the case bakes, 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.

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

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

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

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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.

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

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Related guides: Prep, cook and total time · Pan and tin size.

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Worth Getting Right

• 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.

What to Serve With It

Crème fraîche · Calvados · Vanilla ice cream

Keeping and Reheating

Two days at room temperature. Refresh at 180°C / 356°F for 8 minutes. It does not freeze.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.