Apple Pie - Tarte Aux Pommes
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Tarte aux Pommes is a quintessential French dessert that celebrates the pure flavor of apples in an elegant form. Dating back centuries, this refined tart features a buttery, crisp pastry shell filled with thinly sliced apples arranged in a meticulous pattern. Unlike American apple pie, the French version uses minimal sugar and spices, allowing the natural sweetness and acidity of the apples to shine. Finished with an apricot glaze that provides a subtle sheen, this dessert epitomizes the French culinary philosophy of simplicity and technical precision in showcasing seasonal ingredients.
Time & Quantities
Method & Ingredients
Required Equipment: 9-inch tart pan with removable bottom, rolling pin, parchment paper, pie weights or dried beans, pastry brush, mandoline or sharp knife
Cooking Method: Baking
Ingredients
- For the pastry: 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter (cubed)
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 2-3 tbsp ice water. For the filling: 4-5 large baking apples (preferably Granny Smith or Golden Delicious)
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 2 tbsp unsalted butter (melted)
- 1/2 tsp cinnamon (optional). For the glaze: 3 tbsp apricot jam
- 1 tbsp water
Instructions
- For the pastry, combine flour, sugar, and salt in a large bowl. Add the cold butter cubes and work with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Mix the egg yolk with 2 tbsp ice water. Drizzle over the flour mixture and stir with a fork until the dough begins to come together. Add more water if needed, but be frugal - wet dough makes for soggy tarts!
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Transfer to a 9-inch tart pan, pressing into the corners. Trim the excess dough and prick the bottom with a fork.
- Line with parchment paper and fill with pie weights. Blind bake for 15 minutes. Remove weights and parchment, then bake for another 5 minutes until just beginning to color. Let cool slightly.
- Meanwhile, peel, core, and thinly slice the apples. Toss gently with lemon juice and 2 tbsp sugar.
- Arrange the apple slices in concentric circles, overlapping slightly, starting from the outside and working inward - make it pretty, you're channeling your inner French patissier here!
- Brush the apples with melted butter and sprinkle with the remaining sugar and cinnamon if using.
- Bake for 25-30 minutes, until the apples are tender and the edges are golden brown.
- While the tart is still hot, prepare the glaze by heating the apricot jam with water until melted and smooth.
- Brush the glaze over the warm tart for a beautiful sheen.
- Let cool before removing from the tart pan and slicing.
Storage & Make-Ahead
Storage Advice: Cover and refrigerate for up to 2 days. Bring to room temperature before serving for the best texture and flavor.
Make-Ahead & Freezing Tips: Can be made a day ahead. Not ideal for freezing as the texture of the apples may suffer.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 320
- Protein: 3g
- Fat: 18g (Saturated: 11g)
- Carbohydrates: 36g (Fiber: 2g, Sugar: 20g)
- Vitamin A: 10% DV
- Vitamin C: 8% DV
- Calcium: 2% DV
- Iron: 6% DV
Allergen Information: Contains dairy (butter), wheat (flour), eggs (yolk)
Dietary Information: Contains gluten, dairy, and eggs; not suitable for vegans or those with gluten, dairy, or egg allergies
Serving & Variations
Serving Suggestions: Serve slightly warm or at room temperature with a dollop of crème fraîche or a small scoop of vanilla ice cream. Dust lightly with powdered sugar just before serving for an elegant presentation.
Wine or Drink Pairing: A sweet white wine with good acidity balances beautifullytry a Vouvray Moelleux or a late-harvest Gewürztraminer. For something special, a glass of Calvados (apple brandy) from Normandy makes an authentic regional pairing.
Possible Recipe Variations: Normandy style with apples arranged in a compote-like layer. Add a frangipane (almond cream) layer beneath the apples for a more complex flavor. Tarte Tatin is the caramelized, upside-down cousin of this classic tart.
Additional Notes: The type of apple matters - choose firm varieties that hold their shape when baked, such as Granny Smith, Honeycrisp, or Braeburn.
This apple tart looks beautiful! I love how the apple slices are arranged in that perfect spiral. The simple glaze really makes it shine. Can’t wait to try this when apple season arrives!
Made this apple tart over the weekend. Good basic recipe. Used Granny Smith apples for tartness. Would add a bit more cinnamon next time and maybe a touch of vanilla in the glaze.