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
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