Tarte aux Pommes

    2 hours 10 mins

    Here's an exotic apple tart that looks like a million bucks and is flavoured with frangipane. A little labour is required but the results are totally worth it! Hope you like it as much as me.

    149 people made this

    Serves: 8 

    • For the pâte brisée (pastry)
    • 175g plain flour
    • pinch salt
    • 125g butter
    • 1 egg yolk
    • 3 tablespoons cold water
    • For the frangipane
    • 125g butter, softened
    • 100g caster sugar
    • 1 egg, beaten
    • 1 egg yolk
    • 2 tsp Calvados or Kirsch liquor (optional)
    • 2 tablespoons plain flour
    • 100g ground almonds
    • Additional ingredients
    • 3 to 4 ripe apples - peeled, cored, halved and thinly sliced
    • 5 tablespoons apricot jam

    Prep:1hr  ›  Cook:40min  ›  Extra time:30min chilling  ›  Ready in:2hr10min 

    1. To make the pâte brisée, stir together the flour and salt.
    2. Add butter, egg yolk, salt and water and mix until the mixture forms large crumbs. If the crumbs are too dry, add a little more water.
    3. Press the crumbs firmly together to make a dough, it should be soft but not sticky. Press the dough into a ball and wrap it in a plastic bag or cling film. Chill for at least 30 minutes or until firm. (The dough can be stored in the fridge for up to 3 days, or frozen.)
    4. To make the frangipane, cream together the butter and 100g of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time.
    5. Then stir in the Calvados or Kirsch. Add 2 tablespoons of flour to the ground almonds, then mix this into the batter. Set aside.
    6. Roll the pastry dough out to about a 30cm (12 in) circle on a lightly floured surface. Fold loosely into quarters, and centre the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
    7. Preheat the oven to 200 C. Place a baking tray inside the oven while it preheats.
    8. Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the centre.
    9. Place the tart onto the warm baking tray and bake until the frangipane begins to brown (15-20 minutes). Reduce the heat to 180 C and bake for another 15-20 minutes.
    10. Ten minutes before the end, sprinkle the tart with sugar then continue to cook for the remainder of the time. Transfer to a wire rack to cool.
    11. A short time before serving, warm the apricot jam and brush on top for a nice glaze. You might need to add some water if necessary to make it a liquid consistency.
    12. Serve at room temperature and enjoy!


    It's also good with a little sprinkle of cinnamon on top.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (150)


    This was my first attempt at a tart and I cheated with a pre-bought pastry case from Sainsbury's which was very nice! The tart was easy to make and I substituted the brandy with vanilla vodka which complements the delicate flavours of the apples and almonds perfectly. This tart looks very impressive and also tastes lovely so I will definately be making it again.  -  14 Oct 2005  (Review from Allrecipes US | Canada)


    This was a beautiful addition to my Thanksgiving dinner, and was perfect for those who didn't care for pumpkin pie! I have made this several times, each time trying to make adjustments to keep it from being so buttery. Final tweaks to the dough: 1 1/2 cup flour (instead of 1 1/3 cup), 1/4 tsp salt (instead of a pinch), 1/4 cup sugar (if you want it a little sweeter), 1 egg (instead of 1 egg yolk), and NO water. Refrigerate for at least 1 hour in the plastic wrap. Tweaks to the frangipane: add 1/2 tsp. almond extract, and toast the almonds before grinding. Roll out the pastry dough, fit into the pan, then refrigerate 30 minutes. Add the frangipane, then the apples (use small apples - makes fitting them in the pan MUCH easier), then refrigerate for 30 minutes. Bake on the oven rack, not on a baking sheet. Perfection! Thanks for the recipe!  -  25 Nov 2006  (Review from Allrecipes US | Canada)


    I was very excited to make this tart for a photo project my partner was working on. I chose it based on the reviews I had read here. I'm lucky it came out looking as good as it did ,because the flavor was just not there. I followed the recipe to the letter aside from cooking an additional 20 minutes. I wish the frangipane had more almond flavor and the crust was less greasy. Its a good start and with a few revisions I think it would be fantastic.  -  03 Jun 2006  (Review from Allrecipes US | Canada)