Tarte aux Pommes et Crème
Indulge in the exquisite Tarte aux Pommes et Crème, a delightful French dessert that beautifully balances the tartness of Granny Smith apples with a rich, velvety custard. This classic tart is not only a feast for the eyes with its stunning concentric apple slices but also a heavenly combination of flavors and textures that will leave you craving more. Perfect for gatherings, celebrations, or a cozy evening at home, this tart embodies the essence of French patisserie. With every bite, experience the warmth of cinnamon, the creaminess of custard, and the crispiness of the buttery pastry - truly a dessert worth sharing… or keeping all to yourself!
8-10
Servings
N/A
Calories
9
Ingredients
Ingredients
Short pastry (Pâte Brisée)
1 (For a 10-inch tart pan)
Granny Smith apples
3-4 medium (Quartered, cored, and peeled)
Granulated sugar
1/3 cup plus 2 tablespoons (For tossing apples & sweetening custard)
Ground cinnamon
3/4 teaspoon (For tossing with apples)
Egg
1 (Beaten for custard blend)
Sifted flour
1/3 cup (For custard mixture)
Whipping cream
1/2 cup (For custard mixture)
Brandy or Calvados
3 tablespoons (For custard mixture)
Icing sugar
to taste (For dusting before serving)
Instructions
1
Prepare the crust: On a lightly floured surface, roll out short pastry dough to about 1/8 inch thickness, turning continuously to prevent sticking. If cracks form, patch them with small pieces of dough. Carefully transfer the rolled dough to a 10-inch tart pan with a removable bottom, pressing it gently into place. Trim any excess dough hanging over the edges. Chill the crust in the refrigerator for 20 minutes to firm up.
2
Preheat your oven to 400°F (200°C). Place the chilled tart pan on a shallow baking sheet. Line the tart shell with aluminum foil or parchment paper and fill with pie weights or dried beans to weight it down. Bake in the preheated oven for 15 minutes, then remove the weights and foil and bake for an additional 5 minutes until lightly golden.
3
Prepare the apple filling: Lower the oven temperature to 375°F (190°C). Quarter, core, and peel the Granny Smith apples. Cut them into 1/4-inch slices and toss them in a mixing bowl with 1/3 cup of sugar and the ground cinnamon. Arrange the sugared apple slices decoratively in the tart shell in overlapping concentric circles. Bake in the upper third of the oven for about 20 minutes until the apples begin to soften and color.
4
Make the custard mixture: In a mixing bowl, beat 1 egg and 1/3 cup of sugar until thick and pale yellow. Add the sifted flour, mixing until combined. Gradually pour in the whipping cream and the brandy (or Calvados), stirring until smooth.
5
Once the apples have baked, remove the tart from the oven and carefully pour the custard mixture over the apples until it reaches almost the top of the pastry shell. Return the tart to the oven and bake for an additional 10 minutes, or until the custard is beginning to puff.
6
Finish baking and serve: Dust the tart with icing sugar using a sieve, and return to the oven for another 15 to 20 minutes until the top is nicely browned and a knife inserted into the custard comes out clean. Allow the tart to cool for 10 minutes before removing it from the tart pan. Slice and serve warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tarte aux Pommes et Crème?
Tarte aux Pommes et Crème is a classic French dessert consisting of a buttery pastry crust filled with tart Granny Smith apples and a rich, velvety custard.
What type of apples are best for this tart?
Granny Smith apples are recommended for this recipe because their tartness balances the sweetness of the custard.
How many servings does this recipe yield?
This recipe makes approximately 8 to 10 servings.
What is the recommended pan size?
A 10-inch tart pan with a removable bottom is recommended for this recipe.
What is Pâte Brisée?
Pâte Brisée is the traditional French short pastry dough used as the base for this tart.
How thick should I roll the pastry dough?
The dough should be rolled out to a thickness of approximately 1/8 inch.
How do I prevent the dough from sticking when rolling?
Roll the dough on a lightly floured surface and turn it continuously to prevent it from sticking.
What should I do if the dough cracks?
If cracks form while rolling or placing the dough, you can patch them with small pieces of extra dough.
How long should the crust be chilled before baking?
The crust should be chilled in the refrigerator for 20 minutes to firm up before baking.
What temperature should the oven be for blind baking?
The oven should be preheated to 400°F (200°C) for the initial blind baking of the crust.
How long do you blind bake the tart shell?
Bake the shell with weights for 15 minutes, then remove the weights and bake for an additional 5 minutes.
What can I use as pie weights?
You can use professional pie weights or simply use dried beans over aluminum foil or parchment paper.
How should the apples be prepared?
The apples should be quartered, cored, peeled, and then cut into 1/4-inch slices.
What temperature is used to bake the apples?
The oven temperature should be lowered to 375°F (190°C) for baking the apples and custard.
How are the apples arranged in the tart?
The sugared apple slices should be arranged decoratively in overlapping concentric circles.
How long do the apples bake before adding the custard?
The apples should bake for about 20 minutes until they begin to soften and color.
What ingredients are in the custard mixture?
The custard consists of an egg, sugar, sifted flour, whipping cream, and brandy or Calvados.
How do I prepare the custard base?
Beat 1 egg and 1/3 cup of sugar until thick and pale yellow, then mix in flour, whipping cream, and brandy.
What kind of alcohol can be used in the custard?
You can use either Brandy or Calvados to flavor the custard mixture.
How full should I fill the tart with custard?
Pour the custard over the apples until it almost reaches the top of the pastry shell.
When do I add the icing sugar?
Dust the tart with icing sugar using a sieve after the custard has puffed up during its initial 10-minute bake.
How long is the final bake?
The final bake takes 15 to 20 minutes after the icing sugar is added.
How do I know when the tart is finished baking?
The tart is done when the top is nicely browned and a knife inserted into the custard comes out clean.
How long should the tart cool before serving?
Allow the tart to cool for at least 10 minutes before removing it from the pan.
Should this tart be served warm or cold?
It can be served warm or at room temperature.
What gives the apples their flavor?
The apples are tossed with ground cinnamon and granulated sugar before being placed in the tart.
Is the flour used in the custard sifted?
Yes, the recipe specifies 1/3 cup of sifted flour for the custard mixture.
What is the role of whipping cream in the recipe?
Whipping cream provides the rich and creamy base for the custard filling.
Can I make this tart for special occasions?
Yes, its elegant appearance and classic flavors make it perfect for gatherings and celebrations.
What defines the texture of this dessert?
It is characterized by a crisp, buttery pastry, soft apples, and a smooth, puffy custard.