Tarte aux pommes #2

There are probably about four main-line recipes for French apple tarts. One is the roughly assembled galette. Another is poured over with a custard and set per Maman Blanc. However, for the classic ‘shop window’ tarte, there are two recipes that stand out. One uses a frangipane base, and the other uses apple puree. It is the former version we have given here.

This recipe uses our standard blind-baked pate sucre case. You can find that in our recipe for tarte au citron.

Tarte aux pommes #2

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Serves: 8–10
Cooking Time: 40 mins


  • For the frangipane:
  • 150g butter, softened
  • 150g caster sugar
  • 3 eggs
  • 150g ground almonds
  • 2 tsp vanilla extract
  • For the rest:
  • 1 blind-baked pate sucre case in its baking tin
  • 4 dessert apples
  • 1 tbsp caster sugar
  • 25g butter, melted
  • Pinch of cinnamon
  • 3 tbsp apricot jam


To make the frangipane:


Cream the butter and sugar with a stand mixer. Beat in eggs one at a time. Stir in nuts and vanilla.

To make the tarte:


Peel, core and slice the apples (about 16 slices per apple). Toss in the tbsp of sugar and the cinnamon.


Heat an oven to 190˚C.


Place the tin with the pastry case on a baking sheet. Spread the base over with the frangipane – you will not need all of it so keep some back for almond croissants. Fan the apple slices on top in a rosette pattern. Brush with the melted butter. Bake in the oven for 20–25 mins until just golden but not to burn the pastry edges.


Meanwhile, heat the jam with 1 tbsp of water to make a glaze.


Once the tarte is cooked, brush over with the glaze including the pastry edges. Cool.

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