Suzanne’s Recipe 52 – 2014 Tarte aux pommes

sliced tart 001 (400x390)For the 52nd and final recipe of the year 2014 I needed to choose a desert to serve at my good friend’s New Year’s Eve dinner. I wanted a dish that I could make the day before and that I could transport in a car without it falling all over the place or ending up in a creamy mess if I slammed on the brakes or dropped it. I chose to return to one of the most traditional and simple French recipes being a Tarte aux Pommes. This delicious desert takes a bit of time to prepare as you have to peel a lot of apples but it is not difficult to make. I decided not to take any shortcuts and even made my own pastry. The concentric rings of apple slices create a lovely pattern and this looks very attractive on the desert table. I add a tablespoon of Calvados (apple brandy) into the apple puree as this gives an extra depth to the flavour. I recommend serving a glass of chilled Calvados to accompany this tasty pastry.



Pastry (or use ready made pastry)

  • 225g Flour
  • 1 egg
  • 100g butter unsalted
  • 3 tablespoons cold water


  • 1.4 kgs apples
  • 40g butter
  • 115g sugar
  • 150 ml white wine
  • ¼ teaspoon Cinnamon
  • 1 teaspoon grated lemon rind
  • 1 tablespoon Calvados from the French Market shop
  • 1 Jar apricot jam

 Directions to make pastry

  1. Leave butter out of fridge to soften.
  2. Break egg into a cup and mix egg with a fork.
  3. Sift flour into mixing bowl.
  4. Add cold water, egg, softened butter to flour and mix together to form a dough ball.
  5. Place in fridge for a couple of hours to rest

Directions to make tart

  1. Peel half the apples, quarter and remove cores.
  2. Melt butter in a large saucepan and add the apple quarters, half the sugar, wine, lemon rind.
  3. Simmer without a lid until soft about 1 hour. The apples should all be transluscent.
  4. Allow to cool and add 1 tablespoon Calvados
  5. Blend into a smooth puree.
  6.  Grease a tart baking pan. I prefer using one with a removable base as its easier to take out the tart after cooking.
  7. Roll out the pastry into a round to fit the tart dish.
  8. Prick the base of the pastry with a fork.
  9. Preheat oven to 200C.
  10. Peel core and slice the rest of the apples thinly in half rings.
  11. Fill the tart base to 2/3rds with the cooled apple puree.
  12. Arrange the apple slices in concentric rings across the top of the puree, overlapping slightly. Reversing the direction with each ring.
  13. Bake for 30 – 35 minutes. Check apples don’t burn, if the edges get a bit brown, cover top of tart with some greaseproof paper.
  14. Remove tart from the oven when cooked.
  15. Carefully heat some apricot jam in the micro wave.
  16. Use a pastry brush to paint melted jam across the top of the hot tart and the pastry edges.
  17. Allow tart to cool or serve hot.

I recommend pairing this tart with a glass of chilled Calvados.

 Bon Appétit et Bonne Année!

2 Responses to Suzanne’s Recipe 52 – 2014 Tarte aux pommes

  • Love your website and cannot wait to come out end of January and come to the shop.

    As I am going to bake your Tarte aux Pommes this coming week can you confirm if you baked blind the pastry base first?

    • Suzanne

      Hi Ruth thanks for your message, looking forward to welcoming you in my shop at the end of January. I did not bake the pastry first, I just spread the apple puree over the raw pastry, but you could try baking blind first if you prefer.
      Best regards

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