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The tarte aux pommes is a great classic of French cuisine! There are certainly as many recipes as there are kinds of cheese in France. The following apple tart (tarte aux pommes) recipe is very simple and requires only a few ingredients.
Recipe for Apple tart (Tarte aux pommes)
For this recipe for apple tart (tarte aux pommes), I have chosen an almond shortcrust tart dough. It is absolutely okay to buy a ready-made shortcrust dough.
Ingredients
For the dough
- 250 g flour
- 60 g icing sugar
- 40 g almond powder
- 130 butter soft
- 1 egg
For the tarte
- 4 apples
- 100 g apple compote
- 20 g butter
- 2 tsp. cinnamon
- 1 package of vanilla sugar
Instructions
Step 1: the dough
In a bowl, mix the flour, sugar and almond powder. Add the soft butter.
IMPORTANT: The butter must be soft but not melted. Mix until the dough has a sandy consistency.
Add the egg. Knead the dough and form a ball.
Put the ball of dough in cling film and place it in the refrigerator for one hour.
Step 2: the tarte
Preheat the oven to 175°C.
Roll out the dough with a rolling pin and form a circle of about 30 cm. Place the dough on a buttered or greaseproofed pie tin. Bake the dough for 10 min.
Peel the apples, remove the seeds and cut the apple quarters into thin strips. Spread the apple compote on the tart base. Cover with apple slices.
Melt the butter, add the sugar and cinnamon. Pour the butter over the apples. Bake the tart for 30 minutes.
If you liked this recipe, then these other tart recipes will certainly interest you too!
Don’t hesitate to leave me a comment if you have any questions!
Tarte aux pommes
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Equipment
Ingredients
For the dough
- 250 g flour
- 60 g icing sugar
- 40 g almond powder
- 130 butter soft
- 1 egg
For the tarte
- 4 apples
- 100 g apple compote
- 20 g butter
- 2 tsp. cinnamon
- 1 package of vanilla sugar
Instructions
For the dough
- In a bowl, mix the flour, sugar and almond powder.
- Add the soft butter.
- IMPORTANT: The butter must be soft but not melted. Mix until the dough has a sandy consistency.
- Add the egg. Knead the dough and form a ball.
- Put the ball of dough in cling film and place it in the refrigerator for one hour.
For the tarte
- Preheat the oven to 175°C.
- Roll out the dough with a rolling pin and form a circle of about 30 cm. Place the dough on a buttered or greaseproofed pie tin. Bake the dough for 10 min.
- Peel the apples, remove the seeds and cut the apple quarters into thin strips.
- Spread the apple compote on the tart base. Cover with apple slices.
- Melt the butter, add the sugar and cinnamon. Pour the butter over the apples.
- Bake the tart for 30 minutes.