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The Spruce / Elaine Lemm
A classic tarte aux pommes is the delicious apple tart found in every patisserie and restaurant in France. It comes filled with a soft, sweet homemade frangipane filling topped off with caramelized apples and fanned in the distinctive, striking spiral pattern making it instantly recognizable. Finished with a light apricot jam glaze, this classic dish is loved around the world, not just in France.
The universally loved apple pie flavor enriched with luscious almond cream and a beautiful presentation makes it the perfect ending to a dinner party, light lunch, or simple supper, and even as a treat with a cup of tea or coffee. The tart needs little else with it, but if you must, a little Chantilly Cream is more than enough.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 7 tablespoons cold butter
- 3 tablespoons cold water
- For the Filling:
- 1/2 cup frangipane
- 4 sweet-tart cooking apples, cored, peeled, and thinly sliced
- 1/4 cup apricot jelly, heated until partially melted
Steps to Make It
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In a small bowl, mix the flour, sugar, and salt.
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Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
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Sprinkle the cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together.
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Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
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Preheat an oven to 400 F.
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Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
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Fit this into the bottom and up the sides of the pan.
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Chill the pastry for 20 minutes.
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Place the tart pan on a baking sheet.
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Spread the frangipane evenly over the bottom of the chilled pastry shell, arrange the apple slices in a fan or spiral shape over the frangipane, and bake the tart for 12 to 15 minutes until it begins to turn golden brown.
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Reduce the heat to 350 F and continue cooking for 15 to 20 minutes until the apples are tender, but not overly soft.
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Remove the baking sheet from the oven and allow the apple tart to cool for 10 minutes.
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Brush the melted apricot jelly over the warm apples and serve the tart at room temperature.
Notes on a Classic Tarte Aux Pommes: The tart does not keep well and isn't good for freezing, so enjoy it while you can. After a couple of days, the pastry will start to soften, which spoils the taste and texture.
This is a classic tart and as such should not be changed for other fruits or fillings.