Tarte aux pommes

Published: June 3, 2025 by Taste of France Contributors 1338

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

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)

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).

Dessert

Recipe courtesy of calvados-tourisme.co.uk

As featured in Taste of France issue 6

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