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French · Dessert
Tarte aux Pommes
A free-standing French apple tart: a blind-baked butter crust filled with applesauce cooked down with sugar, lemon and apple brandy, shingled with thin raw apple slices, baked and lacquered with hot apricot glaze.
- Yieldone 20 cm tart, 6 servings
- Hands-on1 h 20 min
- Total2 h 36 min
- Difficulty
Ingredients
Sweet pastry
- 210 gall-purpose flour
- 115 gunsalted butter, chilled, cut into 1 cm dice
- 3 tbspwhite vegetable shortening, chilled
- 1 pinchsalt
- 2 tbspgranulated sugar
- 80 mlice-cold water
- 10 gunsalted butter, for the ring and sheet, softened
Filling
- 850 gthick unsweetened applesauce
- 120 ggranulated sugar
- 3 tbspapple brandy, cognac or rum (or 1 tbsp vanilla extract)
- 1lemon, for its grated zest, zested
- 30 gunsalted butter
- 3firm eating apples
Glaze
- 160 gapricot jam
- 2 tbspgranulated sugar
To serve
- 150 mlheavy cream, lightly whippedoptional
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