Tarte aux pommes
- November 2013
- Serves 10-12
- Takes 30 minutes to make, 35 minutes to cook
A classic French apple tart makes a wonderful show-stopper dessert for any dinner party.
- 20.7g (9.1g saturated)
- 34g (20.6g sugars)
The best apple variety for this tart is cox’s orange pippin.
Keep all the puff pastry trimmings. Do not mash them into a ball but place them on top of each other to preserve the layers in the pastry. Roll them out to about 3-4mm thick and, as you are nearing this thickness, add lots of brown sugar and cinnamon. Cut into fingers and bake at 200°C/fan180°C/gas 6 for about 8 minutes until crisp. They make a great afternoon tea biscuit.
If you’re allergic to dairy or prefer a lighter dessert, spread a layer of sharp apple compote under the sliced apples instead of making the almond cream.
Keep the apples in a bowl of cold water with the juice of half a lemon added to it as you slice them to prevent them turning brown, then dry with a clean tea towel before laying on the almond cream.
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