Tarte aux Pommes
The classic French pastry made with a twist. English Bramley Seedling apples provide a tart apple filling, while Calville Blanc d'Hiver apples on top add a hint lemony, apple punch. Don't be intimidated by how it looks... it's not hard to make but it is so delicious and adds a little touch of France to your after dinner delight!
Ingredients
For the Pastry
- 200 grams Flour
- 80 grams White sugar
- 100 grams Butter Room temperature
- 1 each Egg
For the Filling
- 5 each Bramley apples Peeled, cored, & coarsely chopped
- 2 Tbsp White sugar
- 1 tsp Pure vanilla extract
- 30 grams Butter
For the Topping
- 7 each Calville Blanc d'Hiver apples Cored and sliced
- 100 grams White sugar
- 1 each Lemon Juiced
Instructions
Prepare the Filling
- Peel and core the Bramley apples, then coarsely chop.
- In a saucepan over medium-low heat, melt the butter, then add the Bramley apples.
- Add 2 Tbsp white sugar and 1 tsp vanilla extract.
- Slowly cook the Bramley apples stirring occasionally, until soft and heated through. They should cook down to a coarse compote (break them up and mash them a bit with a fork while they are cooking.
- Remove from heat and let them cool while you make your crust.
Make the Crust
- In a bowl, blend together the flour and sugar.
- Cut in the butter with a pastry knife, then add the egg.
- Knead the dough well with your hands until it forms a firm ball, then refrigerate for 30 minutes.
Bake the Pie Shell
- Preheat your oven to 350F.
- Remove the dough from the fridge and roll out onto a lightly floured surface with a rolling pin until roughly 12" in diameter.
- Fold your dough into a 10" straight-sided pie dish
- Place a sheet of parchment paper on top of the pie crust, then add baking beads to the pie shell and blind bake until the crust is a light golden colour, about 20 minutes.
Prepare Topping
- While the crust is baking, core the Calville Blanc apples, slice into 1/2" rings, and then cut in half (you will end up with apple slices 1/2' thick).
- In a small saucepan, bring the water, sugar, and lemon juice to a boil. Reduce heat and simmer until the sugar is completely dissolved, about 2 to 3 minutes.
- Remove from heat and allow to cool slightly.
Assemble Tarte
- Remove pie shell from oven (if not already done). Pour Bramley apple filling into pie shell and spread until level.
- Arrange Calville Blanc apple rings (stood on edge on an angle of about 45 degrees - see picture of finished tarte) in a circular fashion, working from the edge of the crust in towards the centre.
- Drizzle the lemon syrup over the top of the tarte, avoiding the edges of the crust.
- Bake on the centre rack at 350F until golden brown, about 30 minutes.
- Remove, cool, and enjoy!
Notes
Nutritional information for 1/8 tarte (1 slice):
Calories 563, Total fat 15.2g, Saturated fat 9.1g, Cholesterol 58.7mg, Sodium 15.6mg, Total carbohydrates 111.2g, Fiber 10.7g, Sugars 75.4g, Protein 4.7g.
