Before you cook
Background Recipe story & origin
Tarte aux pommes (French apple tart) is a cornerstone of French pâtisserie, dating to at least the medieval period when apple orchards covered Normandy and Brittany. The classic version features a crisp pâte sucrée or pâte brisée crust filled with apple compote (cooked apples), topped with thinly sliced raw apples fanned in concentric circles, brushed with butter and sugar, then baked until caramelized. The visual pattern is key-proper tarte aux pommes is immediately recognizable. Variations include adding calvados (apple brandy) or almond cream (frangipane). The tart is glazed with apricot jam after baking for shine. Unlike American apple pie (deep, double-crusted), French tarte aux pommes is shallow and shows the apple arrangement. The dish represents French pastry's emphasis on technique, presentation, and honoring single ingredients.
Before you start Equipment you'll need
- tart pan — Provides structure for baking tarts with removable bottom for easy serving
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
Non-negotiables Rules for success
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Make the compote
Dice 3 apples. Cook with butter, sugar, lemon until soft. Spread in blind-baked shell.
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Top and bake
Thinly slice remaining apples. Arrange in overlapping concentric circles. Bake at 375°F 35-40 minute...
Prep Get set first
About 10 min of prep
- Prepare tart pan
This recipe takes about 45 minutes total.
Ingredients
Instructions
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-
Make the compote
Dice 3 apples. Cook with butter, sugar, lemon until soft. Spread in blind-baked shell.
-
Top and bake
Thinly slice remaining apples. Arrange in overlapping concentric circles. Bake at 375°F 35-40 minutes. Heat apricot jam with water, brush over warm tart.