Tarte aux pommes
Calvados is apple country and as well as its famous brandy and excellent ciders, tarte aux pommes is a must-try. This authentic local recipe shows you how to make the real thing at home.
Tarte aux Pommes
Ingredients
- 6 apples Ready-made shortcrust pastry
- 30 g 1 oz, 2 tbsp butter
- 1 sachet 28 oz/8 g of vanilla sugar (plus extra for caramelising)
- Optional: apple jelly caramel sauce or dulce de leche
Instructions
- Peel and cut 4 apples into pieces and make a compote by putting them in a saucepan with a little water (1 or 2 glasses). Stir well. When the apples start to soften, add the packet of vanilla sugar. Add a splash more water if necessary.
- While the compote is cooking, peel and quarter the last two apples, then cut the quarters into thin strips (they will be placed on top of the compote).
- Preheat the oven to 210°C (410°F, Gas 7).
- Let the compote cool a little and roll out the shortcrust pastry and place in a flan dish. Prick the base in several places with a fork.
- Pour the compote over the dough and place the apple slices in a spiral or several circles, as desired. Fleck the top with slices of butter.
- Place in the oven and bake for 30 minutes max, keeping an eye on it so it doesn’t catch.
- Add a little vanilla sugar on top of the pie during baking to caramelise, or add a little apple jelly once baked to make it shiny. Serve with caramel sauce or dulche de leche (optional).
Recipe courtesy of calvados-tourisme.co.uk
As featured in Taste of France issue 6
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