Scrumptious and Quick Tart Aux Pommes

Autumn is officially making its presence felt, making the breeze slightly more chilly, turning leaves crispier and devoid of colour. The cosy ambiance at the caf├ęs is more inviting than ever and the whiff of fresh bread at the boulangerie suddenly feels more hearty. Yes, this season truly calls for hearty bakes and comfort food and hence why I decided to try out something simple, traditional, that has stood the test of time and is a firm favorite amongst the French. Quick and fairly easy to make I recently tried my hand at my very first french apple tart.

This recipe is adapted from Ina Garten's original recipe found here and in her book The Barefoot Contessa: Back to Basics


  • 4 granny smith apples
  • half cup sugar
  • 3 tablespoons unsalted butter, diced
  • half cup Bonne Maman apricot jam, warmed up with 2 tablespoons water added in and sieved
  • store bought puff pastry

Ina's method:

  1. Preheat the oven to 400 degrees F/ 204 C. 
  2. Line a sheet pan with parchment paper.
  3. Roll the dough slightly larger than 10 by 14-inches. 
  4. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
  5. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
  6. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! 
*Note: At this stage I warmed up the apricot jelly with the water and sieved when runny. Then I brushed the apples and the pastry with the mixture*

      7.   Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve                   warm or at room temperature.

I had no apple corer available nor a melon baller which made things a bit tricky and was more time consuming but if you don' have either it can still be done by carving carefully around the stem with  sharp knife.

Also I should add that I found the heat/time a bit too much for store bought pastry. I'd recommend 180C for 30-40 minutes.

Bon Appetit!

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