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Tart Aux Pommes


One interesting thing I learned while in Paris is that the word “pomme” means both “apple” and “potato,” depending on the context in which it’s used. I noticed this while eating the pomme puree (mashed potatoes) at Semilla, and enjoying a delicious piece of tart aux pomme (apple tart) in a French patisserie later that day. The tart inspired me to make my own version when I got home.


For the tart dough

  • 1/4 Cup powdered sugar, sifted
  • 1/2 Cup butter
  • 1 1/2 large eggs, beaten
  • 1 1/8 Cup cake flour
  • 1 Pinch of salt

For the apple filling

  • 4 Granny Smith apples, peeled, halved, and cored
  • 1/4 Cup granulated sugar
  • 1 vanilla bean, split and scraped
  • 1 Teaspoon cinnamon
  • 1 Teaspoon allspice
  • juice of half a lemon
  • 1/8 Cup water
  • 1 Pinch of salt

For the apple topping

  • 3 golden delicious apples, peeled, halved, cored
  • 4 Tablespoons unsalted butter, melted
  • apricot jam


For the tart dough

In a stand mixer with the paddle attachment, cream the sugar and the butter until light and fluffy. Add the eggs one at a time, scraping the sides after each addition. Add all of the cake flour and mix on low, just to combine.

Wrap the dough in plastic wrap and refrigerate until firm, at least 30 minutes. Line a baking sheet with parchment and place a tart ring on top. Once the dough is chilled, roll it out on a lightly floured surface, about 1/4 inch thick.

Roll the dough around the rolling pin, then lift and unroll over the tart ring. Press the dough into the tart ring so it’s even around the bottom and the sides. Remove any excess dough from the outside edges of the tart ring. Refrigerate again to chill before filling, at least 30 minutes.

For the apple filling

Line a baking sheet with parchment paper. Peel, halve, and core the apples before weighing them out. Cut the apples into small cubes, approximately ¼-inch, keeping them the same size so they cook evenly. Place all ingredients into a small saucepan.

Cook over low heat, stirring occasionally, just until the fruit is translucent and the water has evaporated (note: the fruit should still have a bite to it and should not be mushy). Remove from heat and spread the fruit onto the parchment-lined sheet pan to cool. Once completely cooled, fill the chilled tart dough evenly with the filling.

For the apple topping

Pre-heat the oven to 350 degrees. Slice the apple halves as thinly as possible. Arrange the apple slices on top of the apple filling in a circle, slightly overlapping the slices. Once the entire top of the tart is covered in apple slices, brush with melted butter and bake until the crust is golden and baked through, approximately 25 minutes.

Remove the tart from the oven and let cool completely. Remove the tart ring.

Heat the apricot jam with teaspoon of warm water, then strain. Brush the strained jam over the top of the tart.

Serve with lightly sweetened whipped cream or vanilla ice cream.