Tarte Aux Pommes

Tarte aux Pommes is a classic French apple tart with a delicious almond frangipane filling, topped with thinly sliced apples and a sweet rosemary-infused glaze. Absolutely delicious!

(Serves 10)

  • 500g Puff Pastry
  • Flour (for dusting)
  • 6 Granny Smith Apples, peeled and thinly sliced
  • 50g Butter
  • 10ml rosemary
  • 60ml Light Brown Sugar
  • 60ml apricot jam
  • Whipped Cream for serving

Frangipani

  • 70g Butter
  • 80g icing sugar
  • 1ml almond essence
  • 1 Egg
  • 100g ground almonds
  • 15ml flour

  • Preheat the oven to 200°C and grease a 24cm loose-bottomed tart pan very well
  • TO MAKE THE FRANGIPANI: Cream the butter and icing sugar together.  Add the almond essence and egg and mix well then add the ground almonds and flour.
  • Roll out the pastry on a lightly flour dusted work surface to about 4 mm thick. Line the prepared tart pan and cut off any excess pastry
  • Prick the pastry lightly at the bottom then spread over the frangipani
  • Starting from the outside, arrange the apple slices over the frangipani, overlapping them tightly so that only a little of the previous slice is visible. Make a complete circle.  Repeat until the tart is complete
  • Melt the butter and add the rosemary and brown sugar. Drizzle this over the apples
  • Bake in the preheated oven for about 30 minutes until the pastry is golden brown and crisp. Make sure the bottom of the tart is cooked and crisp
  • Heat the apricot jam with about 15 ml of water and brush gently over the tart. Sprinkle with some more light brown sugar and serve with whipped cream or ice cream