Tarte aux Pommes
By London Restaurant Festival
Published on 26 April 2022
This dish is all about comfort and generosity making it perfect for a dinner party pudding. Recipe from chef Bruno Loubet. Time and servings
1 hr 5 minsTotal time
6Servings
30 minsPrep time
35 minsCooking time
Ingredients
- 100 g of ground almonds
- 15 gala apples, peeled, cored, halved and cut into 2mm slices
- 80 g of butter, 20g for the apples, 60g softened for the almond cream
- 1 tbsp of rosemary leaves
- 3 tbsp of caster sugar
- 1 tub of creme fraiche, to serve. optional
- 75 g of icing sugar
- 1 tsp of vanilla extract
- 1 tsp of cornflour
- 3 tbsp of dark rum
- 500 g of puff pastry
- 5 tbsp of apricot jam
- 2 drops of almond essence
- 1 egg
Method
Step 1
Preheat the oven to 200°C/fan 180°C/ Gas 6.Step 2
Start by making the almond cream. In a small bowl, whisk the butter with the sugar, vanilla and almond essence until the butter turns pale, then add the remaining ingredients for the cream. Whisk well and set aside.Step 3
Roll out the puff pastry on a lightly floured work surface to a 32cm round, then place on a baking sheet lined with non-stick baking paper. Using the back of a small knife, draw a line 1cm in from the edge of the pastry all the way round. This will give the tart a border.Step 4
Prick inside the marked circle all over with a fork, then cover with the almond cream. Starting from the outside, arrange the apples slices over the almond cream, overlapping them tightly so that only about 3mm of the previous slice is visible.Step 5
Make a complete circle then start another circle, overlapping the previous one. Repeat this operation until the tart is complete. You should have 3–4 rings of apple.Step 6
In a small frying pan, melt the butter with the rosemary until foaming, then add the sugar.Step 7
Stir, then remove from the heat and brush the mixture over the apples. Bake for about 30 minutes or until the pastry is golden brown and the apples are well coloured around the edges. With a spatula, lift the tart carefully and check the bottom is cooked and crisp. Heat the jam in a small saucepan. Sieve it f you want a very smooth glaze but for a more rustic finish there’s no need, then brush over the tart. Serve with vanilla ice cream or crème fraîche or simply as it is!