Tarte aux pommes facile et rapide 🍏 🍎
| Nutrition Facts (per serving) | |
|---|---|
| 419 | Calories |
| 21g | Fat |
| 55g | Carbs |
| 6g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 419 |
| % Daily Value* | |
| Total Fat 21g | 27% |
| Saturated Fat 11g | 55% |
| Cholesterol 105mg | 35% |
| Sodium 217mg | 9% |
| Total Carbohydrate 55g | 20% |
| Dietary Fiber 4g | 15% |
| Total Sugars 27g | |
| Protein 6g | |
| Vitamin C 7mg | 34% |
| Calcium 40mg | 3% |
| Iron 2mg | 10% |
| Potassium 223mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate. ) 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.
What is a tarte aux pommes?
Tips –
- 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.
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How long do you cook an apple tart for?
Method –
- Preheat the oven to 200°C/fan180°C/gas 6. For the almond cream, in a small bowl whisk the 60g butter with the icing sugar, vanilla and almond extract for 2-3 minutes until the butter turns pale, then add the remaining ingredients. Whisk well and set aside.
- Roll out the puff pastry on a lightly floured work surface to a 32cm round (to the thickness of a £1 coin), then place on a baking sheet lined with non-stick baking paper. Using the back of a small knife, draw a line 1cm in from the edge of the pastry all the way round to give the tart a border.
- Prick inside the marked circle all over with a fork, then spread over the almond cream.
- Starting from the outside, arrange the apple slices over the almond cream, overlapping them tightly so that only about 1cm of the previous slice is visible. Make a complete circle then start another circle, overlapping the previous one. Repeat this operation until the tart is complete.
- In a small frying pan, melt the 20g butter with the rosemary until foaming, then add the sugar. Stir, then remove from the heat and brush the mixture over the apples. Bake for about 30 minutes or until the pastry is golden brown and the apples are well coloured around the edges. With a spatula, lift the tart carefully and check the bottom is cooked and crisp.
- Heat the jam very gently in a small saucepan with a tiny splash of water. Sieve it (if you want a very smooth glaze), then brush over the tart. Serve with vanilla ice cream or crème fraîche or simply as it is.
How to bake puff pastry tarts?
Method –
- Preheat the oven to 200°C/fan180°C/gas 6. For the almond cream, in a small bowl whisk the 60g butter with the icing sugar, vanilla and almond extract for 2-3 minutes until the butter turns pale, then add the remaining ingredients. Whisk well and set aside.
- Roll out the puff pastry on a lightly floured work surface to a 32cm round (to the thickness of a £1 coin), then place on a baking sheet lined with non-stick baking paper. Using the back of a small knife, draw a line 1cm in from the edge of the pastry all the way round to give the tart a border.
- Prick inside the marked circle all over with a fork, then spread over the almond cream.
- Starting from the outside, arrange the apple slices over the almond cream, overlapping them tightly so that only about 1cm of the previous slice is visible. Make a complete circle then start another circle, overlapping the previous one. Repeat this operation until the tart is complete.
- In a small frying pan, melt the 20g butter with the rosemary until foaming, then add the sugar. Stir, then remove from the heat and brush the mixture over the apples. Bake for about 30 minutes or until the pastry is golden brown and the apples are well coloured around the edges. With a spatula, lift the tart carefully and check the bottom is cooked and crisp.
- Heat the jam very gently in a small saucepan with a tiny splash of water. Sieve it (if you want a very smooth glaze), then brush over the tart. Serve with vanilla ice cream or crème fraîche or simply as it is.
