October 28, 2015

Tarte aux Pommes {Simple Recipe}

On a recent trip to Paris, I was inspired by Poilâne's amazing apple tart. I researched recipes online and found one created by Patricia Wells in 1988! I wouldn’t be surprised if the recipe hasn’t changed much. However, I made a few adjustments to the recipe—adding some wholewheat flour and reducing the sugar in the crust, because I believe that this is closer to the current recipe at Poilâne. 

This apple tart may be one of the easiest and at the same time most delicious desserts that you can make. You can serve it warm or at room temperature, and it's best enjoyed with a dollap of crème fraîche

Tarte Aux Pommes (Apple Tart) {Poilâne recipe}

Ingredients for Pastry Dough:

1/2 cup all-purpose flour
1/2 cup wholewheat flour
7 tablespoons (3 1/2 ounces) unsalted butter, chilled and cut into pieces
1 teaspoon sugar
1/8 teaspoon salt
2 tablespoons ice water

Ingredients for Topping:

4 Golden Delicious or Granny Smith apples
4 tablespoons unsalted butter
1/4 cup granulated sugar
1 egg, beaten
1 tablespoon light brown sugar


1.) Preheat the oven to 375 degrees Fahrenheit.

2.) To create the dough: combine flour, the butter, sugar and salt in the bowl. Use a food processor or just use your hands. Add the water to incorporate. Consistency should be like fine sand. If the dough is too sticky, add more flour. Turn the pastry out onto waxed paper and shape dough into a circle. Wrap in waxed paper and refrigerate for at least one hour.

3.) Roll dough out to a 12-inch circle, place on a baking sheet and refrigerate until ready to bake.

4.) Peel and core the apples, then cut them into 12 pieces (an apple corer and slicer can be used for this). Heat the butter until hot, but not smoking, in a large frying pan over medium-high heat. Sprinkle the apples with the granulated sugar, then saute until lightly browned, about 15 minutes.

5.) Remove the pastry from the refrigerator and spoon the apples into the center. Fold the edges of the dough up over the rim of the apples to form a one-inch border. Brush the border with the beaten egg. Place small amounts of butter all over the tart.

6.) Bake until golden, about 30 minutes. Sprinkle the apples with brown sugar and serve warm or at room temperature.

Secrets to Success: *Do not overwork your pastry dough! *Be sure to use the best baking apples.

Poilâne apple tartlet—so scrumptious that you will devour it in a few bites!

Copyright © 2015, Lisa Alexander. All rights reserved. 

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