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Tartre Aux Pommes

This is one of our favorites in my house…yum, yum.  This French apple tart recipe is deliciously rustic yet showy, simple to make, and impressive to serve. Tarte aux Pommes are perhaps the best-loved dessert in all of France. From the moment the apples are ripe in mid-August to the end of the season in late June, apple tarts are ubiquitous in restaurants and homes throughout the country.Whenever I bake this pie, the house always smells so nice…It is nice right out of oven with a scoop of ice cream (now, just one scoop).  It’s really easy to make…recipe follows:

Tartre Aux Pommes


  1. 6 apples, peeled and cored
  2. 1/2 cup of sugar (I use Brown sugar)
  3. 2 tablespoons of Vanilla Extract (the real stuff)
  4. 1 tablespoon of Almond Extract
  5. 1 tablespoon of flour
  6. Zest of a lemon
  7. In a bowl, arrange the apples, sugar, vanilla and almond extract, flour, zest of a lemon. Set aside.
  8. In the meantime, roll out the dough. Put the dough in a pie dish. Add the apples mixture and fold the dough over the apples leaving the center uncovered. Bake at 350o for 40 minutes.
  9. For the Pie Dough
  10. 2 cups of flour
  11. 2 sticks of butter (very cold and cut in small pieces)
  12. 1/2 cup of iced cold water
  13. 1 teaspoon of salt
  14. In a food processor, add the flour and the butter (the butter has to be very cold and cut in small cubes). Pulse 18 times. Then, while add the cold water and pulse again about 10 times. Do not overwork the dough. Gently remove dough from the food processor and press until the dough comes together. Cut in two pieces and cover with plastic. Refrigerate for at least an hour.

tartres aux pommes


Tartre Aux Pommes

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 12

Calories per serving: 240

Tartre Aux Pommes


  1. flour
  2. sugar
  3. eggs
  4. pear


Stir the apples occasionally, making sure they aren’t scorching on the bottom of your pot. If they are scorching, turn the heat down a bit. If the mixture is lacking moisture, but the sauce isn't soft and broken down to your liking yet, add some more water. When the sauce is starting to get to your desired consistency, which will take an hour or two, take a sampling out and let it cool a bit. Taste it for sweetness and add more sugar and cinnamon if desired. When the applesauce is to your liking in both texture and flavor, remove the pot from the heat.

Store the applesauce in a large covered bowl or in jars, and refrigerate. It will keep well in the refrigerator for a few weeks. You can also freeze it in freezer-safe containers.


To double this recipe (what I do): You will need at least an 8-quart stock pot or 2 smaller stock pots. Double all ingredients.

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