Tarte Aux Pommes #CakeSliceBakers
This Tarte Aux Pommes is my choice for this month’s Cake Slice Bakers reveal. On the 20th of the month we choose one of the four selections chosen from our current baking book Roger Pizey’s World Class Cakes. This month’s choices were:
- Ginger Cake
- Scandinavian Cardamom Coffee Cake
- Chocolate Kugelhopf
- Tarte Aux Pommes
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Tarte Au Pommes is a classic French Apple Tart with no specific history that I could find. What is known is that it originated in Normandy with many recipes coming from different locales and family tradition.
Some are made with puff pastry, a brandy and apple compote, custard or frangipane filling. The most common denominator is the beautiful concentric circles of thinly sliced apples.
There are lots of steps needed to prepare this Tarte Aux Pomme but the feeling of accomplishment is worth it. I would have preferred the apples to be sweeter and should I make it again I will toss the apple slices with a little sugar.
- There isn’t a suggested size for the tart pan. I used a 9 1/2 one.
- Save any leftover Sweet Pie Dough to make mini tarts.
- It took the diced apples 23 minutes to cook down and 24 minutes to cool. I would suggest that you make the apple compote ahead of time so that it can come to room temperature before spreading it on the bottom of the prebaked tart shell.
- Add lemon or pineapple juice to sliced apples to keep them from browning.I only used 5 thinly sliced apples for the tart; also be sure to drain the apple slices and then pat dry before adding them to the tart shell.
- 9 Gala Apples or similar peeled and cored
- ½ cup superfine sugar
- 2TBS butter
- ¼ cup Apricot Glaze
- Sweet Dough
- 1 cup (2 sticks) butter, softened
- 1 cup confectioner’s sugar, sifted
- 2 egg yolks
- 4 tsp water
- 2 cups all-purpose flour, sifted
- To Make the Sweet Dough
- In a large bowl, cream the butter and sugar together approximately 4 minutes.
- Then add the egg yolks and half the water, mix until combined.
- Mix in the flour slowly, then add the rest of the water.
- Knead slowly on a cool floured surface to gather the dough and form it into a ball.
- Wrap the dough in plastic wrap and refrigerate; preferably 24 hours, or at least 2 hours.
- To Make the Tarte Aux Pommes
- Make the Sweet dough and chill for 24 hours.
- Remove chilled dough from the refrigerator and leave out for 20-30 minutes before using.
- On a lightly floured surface roll the pastry out to about ⅛-inch thickness dusting with flour as you roll to prevent it from sticking.
- Place the tart ring on top of the dough and cut a circle 1 ¼ inch all the way around larger than the tart ring.
- Place the tart ring on a parchment or
silpatlined baking sheet and place the dough over the top of the ring.
- Using your thumb and index finger, gently push the dough down all around the edges of the ring and chill for 2 hours.
- Preheat the oven to 325°F.
- Remove the pastry shell from the refrigerator and line the bottom and sides with parchment paper and fill with dried beans or pie weights.
- Bake blind for 25-30 minutes until the inside of the tart becomes slightly golden.
- Remove from the oven and let cool slightly, then carefully remove the beans and parchment paper.
- Turn the oven down to 300°F.
- Peel, core and dice 4 apples and add to a pan with the sugar and butter cooking on low heat until
a rough puree formsthen set aside to cool.
- Peel, core and halve the 5 remaining apples and using a mandolin, slice the apples lengthwise ⅛ or thinner if you can.
- Smooth the apple puree around the bottom of the pastry shell and place the sliced apples in decreasing circles overlapping each one about ⅛ inch.
- As you reach the center fill in with any bits of apple to form a mound in the center to create the last circle.
- Bake in a preheated oven for 1 hour and 15 minutes.
- Near the end of the baking time make the apricot glaze by
heating½ cup of apricot jam with a little syrup until it reaches a syrupy consistency and then pass through a strainer.
- Remove the tart from the oven and immediately glaze with the warm apricot glaze.