Best 2 French Apple Tart Tart Aux Pommes Recipes
Indulge in the timeless classic of French patisserie with our exquisite French Apple Tart (Tarte aux Pommes) recipe. This traditional dessert features a buttery, flaky crust encasing tender, caramelized apples and a delicate custard filling. Experience the perfect balance of sweet and tart flavors in every bite.
Discover the secrets of creating the perfect French Apple Tart with our step-by-step guide. Learn how to master the art of making a crisp, golden crust and a velvety custard filling. We also provide variations of the classic recipe, including a rustic Galette des Rois (King Cake) and an elegant Tarte Tatin (Upside-Down Apple Tart).
Whether you're a seasoned baker or just starting your pastry journey, our comprehensive guide will lead you to tarte perfection. From selecting the right apples to achieving the perfect caramel glaze, we'll guide you through every step of the process.
So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure. Your taste buds will thank you for this delectable treat!
TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)
The classic French Apple - Custard Tart. Unfortunately for me, I can never eat just one piece of this - the combo is heavenly!
Provided by evelynathens
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.
- Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.
- For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.
- For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.
- Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.
- Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.
FRENCH APPLE TART (TART AUX POMMES)
Provided by Craig Claiborne
Categories dessert
Time 1h20m
Yield 6 or more servings
Number Of Ingredients 5
Steps:
- Prepare the pastry and refrigerate it.
- Preheat the oven to 375 degrees.
- Peel the apples, using a swivel-bladed paring knife. Using a regular paring knife, cut away and d iscard th e stems and center coresof the apples. Cut each apple into quarters.
- Roll out the pastry on a lightly floured surface, preferably a cold surface. Use a wooden rolling pin covered, preferably, with a pastry cloth. Use the pastry to line a 10-inch loose-bottom tart pan.
- Cut the apple quarters into thin slices. Arrange the slices symmetrically in circles all around the inside of the pastry-lined tin and all around the center. Continue making circles in layers until all the slices are used.
- Dot the apples all over with butter and sprinkle the sugar evenly over all.
- Place the tart pan in the oven and bake 50 minutes.
- Hold a small sieve over the tart and add the confectioners' sugar. Sprinkle it evenly over the tart. Serve hot or cold.
Tips:
- To make the perfect French apple tart, start with the right apples. Choose firm, tart apples that hold their shape when baked, such as Granny Smith or Braeburn apples.
- Peel and slice the apples thinly and evenly. This will help them cook evenly and prevent them from becoming mushy.
- Use a combination of granulated sugar and brown sugar for the filling. The granulated sugar will add sweetness and the brown sugar will add depth of flavor.
- Add a touch of cinnamon or nutmeg to the filling for extra flavor.
- Brush the edges of the crust with egg wash before baking. This will help the crust brown and give it a golden color.
- Serve the tart warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
French apple tart is a classic dessert that is simple to make and always a crowd-pleaser. With its buttery crust, tender apples, and sweet filling, this tart is sure to become a favorite in your home. So next time you're looking for a delicious and easy dessert, give French apple tart a try. You won't be disappointed!
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