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
- 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.