Tarte Aux Pommes French Apple Custard Tart Recipes

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FRENCH APPLE CUSTARD TART



French Apple Custard Tart image

Adapted from 'France the Beautiful Cookbook' by the Scotto Sisters - with reduced sugar in the creamy custard filling and addition of nutmeg. Makes one large tart, 2 medium tarts or 8 tartlets. Blind-baking the pastry is done by baking the apples first with the pastry before adding the custard filling.

Provided by Jill Colonna

Categories     Dessert     teatime

Time 1h

Number Of Ingredients 7

275 g (10oz) sweet pastry (with 1/2 tsp ground cinnamon)
2-3 apples ((Golden Delicious))
4 medium egg yolks ((organic))
75 g (2.5oz) sugar ((about 1/3 cup))
1/4 tsp ground nutmeg or cinnamon
1/4 tsp vanilla powder or few drops extract
200 ml (7floz) double cream/crème fleurette (30% fat) ((about 3/4 cup))

Steps:

  • Preheat the oven to 220°C/200°C fan/425°F (gas 7). Butter a 28cm/11" tart tin (no need to butter if using non-stick moulds) or tart ring. Roll out the pastry dough evenly, larger than the tart tin (about 4cm larger) and press well into the tin. Chill in the fridge.
  • Peel the apples, cut into quarters and core them. Cut each quarter into 4 slices and arrange them evenly over the pastry, starting from the outside and arrange the slices in the form of a flower. Make a second smaller layer to fill in any gaps. Bake for 15 minutes.
  • Meanwhile, using a hand whisk or fork, beat the egg yolks, sugar, nutmeg (or cinnamon), vanilla and cream. Pour over the apples and bake for about a further 30 minutes (20-25 minutes for tartlets) or until the top has delicious custardy brown patches.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

CLASSIC FRENCH TARTE AUX POMMES



Classic French Tarte Aux Pommes image

This easy-to-make Tarte aux Pommes is a classic of the French Kitchen and is an apple tart loved around the world, not just France.

Provided by Rebecca Franklin

Categories     Cakes     Dessert     Snack     Tea Time

Time 4h25m

Yield 6

Number Of Ingredients 15

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter
3 to 4 tablespoons cold water
For the Frangipane:
1 1/2 tablespoons butter (softened)
2 tablespoons granulated sugar
1/4 cup ground almond meal
1 egg yolk
1/2 teaspoon vanilla extract
2 teaspoons all-purpose flour
For Assembling:
2 to 4 sweet-tart cooking apples, cored, peeled, and thinly sliced
1/4 cup apricot jelly or strained apricot jam, heated until partially melted

Steps:

  • Gather the ingredients for the dough.
  • In a small bowl, mix the flour, sugar, and salt.
  • Using a pastry cutter , large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
  • Sprinkle 2 tablespoons of the cold water onto the mixture and toss a few times gently, just until starts to hold together. Add another tablespoon of cold water if necessary; the dough should hold together when squeezed but not be so wet it's sticky.
  • Gather the dough into a ball, flatten into a thick disk shape, wrap in plastic wrap, and chill for several hours before working with it. Make the Frangipane
  • Gather the ingredients for the frangipane.
  • Place the butter and sugar in the bowl of a stand mixer (or use a handheld mixer) and cream together.
  • Add the almond meal and mix to combine.
  • Add the egg yolk and vanilla, gently beating until all is mixed.
  • Finish by adding the flour and combining until well mixed. Refrigerate until ready to use. Assemble and Bake
  • Gather remaining ingredients along with the dough and frangipane. Preheat the oven to 400 F.
  • On a lightly floured surface, roll the dough a circle large enough to fit a 9-inch or 10-inch fluted tart pan. It should be about 11 to 12 inches wide and 1/8 inch thick.
  • Lay the dough into the tart pan and press it into the bottom and up the sides.
  • Roll the rolling pin across the top of the pan to trim off the excess dough. Chill the pastry for 20 minutes.
  • Place the tart pan on a baking sheet.
  • Spread the frangipane evenly over the bottom of the chilled pastry shell, arrange the apple slices in a fan or spiral shape over the frangipane, and bake the tart for 12 to 15 minutes until the crust begins to turn golden brown.
  • Reduce the heat to 350 F and continue cooking for 20 to 30 minutes until the apples are tender, but not overly soft, and the frangipane is cooked through and not sticky. Remove the baking sheet from the oven and allow the apple tart to cool for 10 minutes.
  • Brush the melted apricot jelly over the warm apples and serve the tart at room temperature.

Nutrition Facts : Calories 419 kcal, Carbohydrate 55 g, Cholesterol 105 mg, Fiber 4 g, Protein 6 g, SaturatedFat 11 g, Sodium 217 mg, Sugar 27 g, Fat 21 g, ServingSize 6 servings, UnsaturatedFat 0 g

TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)



Tarte Aux Pommes (French Apple - Custard Tart) image

The classic French Apple - Custard Tart. Unfortunately for me, I can never eat just one piece of this - the combo is heavenly!

Provided by evelynathens

Categories     Tarts

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

short pastry, for a 10 inch tart pan (Pate Brisee)
3 -4 medium firm granny smith apples
1/3 cup sugar, plus
2 tablespoons sugar
3/4 teaspoon ground cinnamon
1 egg
1/3 cup granulated sugar
1/3 cup sifted flour
1/2 cup whipping cream
3 tablespoons brandy or 3 tablespoons calvados
icing sugar

Steps:

  • For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.
  • Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.
  • For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.
  • For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.
  • Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.
  • Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.

FRENCH APPLE TART



French Apple Tart image

Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water

Steps:

  • For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
  • 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.
  • 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! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. 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.

APPLE CUSTARD TART



Apple Custard Tart image

Make and share this Apple Custard Tart recipe from Food.com.

Provided by Alia55

Categories     Tarts

Time 1h40m

Yield 1 tart

Number Of Ingredients 14

1 (8 inch) pie crusts
1/4 cup apricot preserves
1/2 tablespoon cognac
1/4 cup all-purpose flour
1/3 cup sugar
2 large eggs
3/4 cup half-and-half cream
1/2 teaspoon pure vanilla extract
1 tablespoon apple brandy
1 1/2 lbs granny smith apples
2 -4 tablespoons sugar
2 tablespoons unsalted butter
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Steps:

  • Prick the bottom of the shell and chill for 20 minutes.
  • Preheat oven to 400 degrees F
  • Line the unbaked pastry shell with parchment paper or aluminum foil.
  • Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
  • Bake crust for 20 to 25 minutes until crust is dry and lightly browned.
  • Remove weights and cool crust on wire rack.
  • In a small saucepan heat the apricot preserves until boiling.
  • Remove from heat and strain to get rid of lumps. Add the Cognac
  • When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart.
  • Let the glaze dry between 20 - 30 minutes.
  • In a large bowl whisk the flour and sugar together.
  • Mix in the eggs and stir with a wooden spoon to make a smooth paste.
  • Meanwhile, in a small saucepan over medium heat, heat the half-and-half until it just starts to boil and the cream foams up.
  • Remove from heat and gradually whisk into the egg mixture, stirring constantly.
  • Whisk in the Apple Brandy.
  • Add vanilla now and set this mixture aside while you prepare the apples.
  • Peel, core, and slice the apples into 1/4 inch thick slices.
  • Melt the 2 tablespoons butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons sugar.
  • Add the apples and sauté until they begin to soften, approximately 5 - 10 minutes. Set the cooked apples aside.
  • Preheat oven to 350 degrees F
  • Arrange the apple wedges in concentric circles on top of the cooled and glazed tart shell. Carefully pour the custard over the apples to just below the top of the tart pan
  • Sprinkle lightly with the Cinnamon Sugar.
  • Place tart pan on a larger baking sheet to make it easier to remove from oven and bake for about 25-30 minutes or until the custard has set.
  • Place the tart under the broiler in the oven just long enough to caramelize the sugar. To prevent the edges of the tart shell from over-browning, you can cover them with a thin piece of aluminum foil or pie shields.
  • Serve with softly whipped cream or vanilla ice cream.

Nutrition Facts : Calories 2469.5, Fat 108.6, SaturatedFat 44.2, Cholesterol 551.2, Sodium 1088.5, Carbohydrate 356.3, Fiber 23.6, Sugar 206.4, Protein 33.6

TARTE AUX POMMES



Tarte Aux Pommes image

At my language school in France, they served a tarte aux pommes in the cafeteria. I was determined to find out how to make it. Since the tarte really is about the apples, I chose the Jonagold apple: not too sweet or too tart, it has the perfect balance. (Note: you'll only use half of the crust, so reserve the other half for another tart. It'll stay fresh in the freezer for up to 2 weeks.)

Provided by Jonathan Waxman

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 8

1 cup all-purpose flour, plus more for dusting
1 pinch kosher salt
1 1/2 tablespoons sugar, preferably Demerara
1/2 cup unsalted butter, in half-inch cubes (1 stick), plus additional to butter parchment
1/4 cup ice-cold water
3 Jonagold apples, preferably yellow apples, such as Jonagold
1/2 cup sugar, preferably Demerara
4 tablespoons unsalted butter, melted (½ stick)

Steps:

  • Crust: Place flour on a clean surface (preferably marble, granite, or wood). Make a well in the center. To the well, add salt, sugar, butter, and 1 tablespoon ice-cold water. With your fingertips, push the flour and butter together until large clumps form, adding more water if the mixture seems too dry to come together. When the mixture begins to look shaggy, begin pushing it forward with the heel of your hand. Continue pushing it together until the flour and butter are a single mass of dough. Wrap in plastic and chill for at least 1 hour (or freeze up to 2 weeks).
  • Parbake crust: Preheat oven to 375 degrees F. Place a box grater into the glass pie dish. Grate half of the chilled (or frozen) dough on the wide holes of a box grater directly onto the bottom of the pie dish. Gently press the dough into the bottom of the dish; it should be ¼-inch thick. (Grate additional dough if it's too thin. Reserve remaining dough for another tart.) Lightly butter one side of a sheet of parchment paper and lay it onto the dough, buttered side down. Fill the pie dish with pie weights, dried beans, or uncooked rice, and bake for 10 minutes. Remove weights, beans, or rice and parchment paper, and continue baking uncovered until lightly brown, 10-15 minutes.
  • Apple filling: Cut apples in half, core, and trim stem. Cut into very thin half-moon slices and place into a large mixing bowl.
  • In the bowl, toss the apples with half of the melted butter and all but 2 tablespoons of the sugar. Pile the apples into the parbaked crust, then drizzle the remaining butter and sprinkle the rest of the sugar on top. Bake until golden brown and bubbly, 35-40 minutes.
  • Remove the tarte from the oven and cool slightly, 10 minutes. Transfer to a cutting board and cut into pieces. Serve warm or room temperature.

FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)



French Apple Tart (Tarte de Pommes a la Normande) image

My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.

Provided by Peter Lovering

Categories     World Cuisine Recipes     European     French

Time 1h40m

Yield 8

Number Of Ingredients 15

1 ⅓ cups all-purpose flour
1 pinch salt
½ cup butter, softened
1 egg yolk
3 tablespoons cold water, or as needed
½ cup butter, softened
½ cup white sugar
1 egg, beaten
1 egg yolk
1 tablespoon apple brandy
⅔ cup ground almonds
2 tablespoons all-purpose flour
4 medium sweet apples - peeled, cored, halved and thinly sliced
1 teaspoon white sugar for decoration
¼ cup apricot jelly

Steps:

  • In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
  • To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
  • Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
  • Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
  • Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
  • Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 50.1 g, Cholesterol 135.5 mg, Fat 32.3 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 15.8 g, Sodium 199.1 mg, Sugar 26.1 g

FRENCH APPLE TART (TART AUX POMMES)



French apple tart (Tart aux Pommes) image

Provided by Craig Claiborne

Categories     dessert

Time 1h20m

Yield 6 or more servings

Number Of Ingredients 5

Pastry for a 10-inch pie (see recipe)
4 firm, ripe, unblemished apples such as MacIntosh or Delicious, about 1 1/2 pounds
2 tablespoons butter
1/4 cup sugar
1 tablespoon confectioners' sugar

Steps:

  • Prepare the pastry and refrigerate it.
  • Preheat the oven to 375 degrees.
  • Peel the apples, using a swivel-bladed paring knife. Using a regular paring knife, cut away and d iscard th e stems and center coresof the apples. Cut each apple into quarters.
  • Roll out the pastry on a lightly floured surface, preferably a cold surface. Use a wooden rolling pin covered, preferably, with a pastry cloth. Use the pastry to line a 10-inch loose-bottom tart pan.
  • Cut the apple quarters into thin slices. Arrange the slices symmetrically in circles all around the inside of the pastry-lined tin and all around the center. Continue making circles in layers until all the slices are used.
  • Dot the apples all over with butter and sprinkle the sugar evenly over all.
  • Place the tart pan in the oven and bake 50 minutes.
  • Hold a small sieve over the tart and add the confectioners' sugar. Sprinkle it evenly over the tart. Serve hot or cold.

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From ethnicspoon.com


TARTE AUX POMMES - THESWEETSENSATIONS.COM
2017-10-20 Turn the oven down to 300°F. Peel, core and dice 4 apples and add to a pan with the sugar and butter cooking on low heat until a rough puree forms then set aside to cool. Peel, core and halve the 5 remaining apples and using a mandolin, slice the apples lengthwise ⅛ or thinner if you can.
From thesweetsensations.com


APPLE TART 'MAMAN BLANC' RECIPE - RAYMOND BLANC OBE
Lining the tart ring. Preheat the oven to 210°C. Place a baking stone or heavy tray in the middle of the oven. Place a sheet of cling film (40cm x 40cm) on the table, arrange the dough in the centre and cover with another sheet of cling film. Then roll the dough to a 2-3mm thickness.
From raymondblanc.com


TARTE AUX POMMES (FRENCH APPLE – CUSTARD TART)
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From champsdiet.com


TARTE NORMANDE (FRENCH APPLE TART) - CURIOUS CUISINIERE
2020-10-09 Mix together ¾ c powdered sugar, 2 eggs, creme fraiche (or heavy cream), and Calvados (or other brandy). Set aside. Peel and slice apples into ⅜”-½” thick. Remove the crust from the refrigerator and arrange the slices over the dough in the tart pan.
From curiouscuisiniere.com


FRENCH APPLE TART (TARTE AUX POMME) - ONLY CRUMBS REMAIN
2020-08-28 Prick the base all over with a fork and chill for 30 minutes. Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place a baking sheet in the oven as it preheats. Line the pastry case with baking parchment and fill with baking bean. Place on the hot baking sheet and bake for 10 minutes.
From onlycrumbsremain.com


TARTE AUX POMMES (FRENCH APPLE TART) - MISSION FOOD ADVENTURE
2021-10-02 To make the glaze, heat apricot jam and water in a small pan and strain into a bowl. Remove from the oven and, while still warm, use a pastry brush to coat the apples with the warm glaze. Serve tarte aux pommes either warm or at room temperature plain, with crème fraiche or vanilla ice cream. After brushing with apricot glaze.
From mission-food.com


TARTE AUX POMMES à LA FRANGIPANE (FRENCH APPLE TART)
2012-06-04 Gather dough into a ball, and then wrap in plastic wrap and flatten into a disc. Refrigerate for 30 minutes, or until firm. Frangipane. Cream together the butter and ½ cup of sugar in a standalone mixer until well blended. Add in the egg and then the egg yolk one at a time while mixing. Add apple brandy or vanilla.
From mysanfranciscokitchen.com


FRENCH APPLE PIE (TARTE AUX POMMES) - TAMMY CIRCEO
2019-09-16 The Tarte Aux Pommes on the left was made using a gluten-free cookie dough recipe for the crust and using coconut palm sugar where sugar is called for. I DO NOT recommend the cookie dough crust at all because it was way too soggy and nothing like the original tarte , but the coconut palm sugar was a caramelly, delicious substitution that I would …
From tammycirceo.com


GLUTEN FREE FRENCH APPLE CAKE - THERESCIPES.INFO
Recipe for Gluten-Free French Apple Cake - A Girl Defloured tip www.agirldefloured.com. Place ¾ cup of gluten-free flour blend, almond flour, 1 cup of sugar, baking powder, salt and xanthan gum in a large mixing bowl. Whisk to combine. Add one egg, oil, milk and vanilla extract and whisk until smooth.
From therecipes.info


TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART) RECIPE - FOOD.COM
Nov 15, 2011 - The classic French Apple - Custard Tart. Unfortunately for me, I can never eat just one piece of this - the combo is heavenly! Nov 15, 2011 - The classic French Apple - Custard Tart. Unfortunately for me, I can never eat just one piece of this - the combo is heavenly! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


VEGAN APPLE TART - TARTE AUX POMMES - VEGAN ON BOARD
2018-10-24 Step 2 - Add the cold water. Only use just enough to gently form it into a dough. Step 3 - Form the pastry into a ball and chill in the fridge for 30 minutes. Step 4 - On a well floured board, roll out the pastry. Step 5 - Line a tart tin and prick …
From veganonboard.com


FRENCH APPLE TART RECIPE | AN EASY FRENCH DESSERT - MON PETIT FOUR
2020-01-04 Preheat the oven to 400°F. Place a large sheet of parchment paper over a baking sheet. Unroll your puff pastry sheet (or if you've made your own, roll it out on a lightly floured surface to 10 1/2" by 15 1/2”). Use a fork to pierce all over the puff pastry.
From monpetitfour.com


FRENCH APPLE TART RECIPE - THERESCIPES.INFO
French Apple Tart: Tarte fine aux pommes - David Lebovitz hot www.davidlebovitz.com. 3 tablespoons ice water. For the apples and glaze. 1 1/2 pounds (700g) apples, about 4 medium apples. 1 1/2 to 2 tablespoons melted butter. 2 tablespoons sugar. apple … See more result ›› 49. Visit site . Share this result ×. French Apple Tart: Tarte Fine Aux Pommes - David Lebovitz. …
From therecipes.info


TARTE TATIN AUX POMMES A FRENCH CLASSIC - PERFECTLY PROVENCE
Turn off the heat. Preheat oven to 400°F (200°C). Remove about half of the quarters from the skillet and place them in a bowl. Start arranging the remaining quarters tightly in the skillet in concentric circles, rounded side down, taking additional quarters from the bowl, as needed.
From perfectlyprovence.co


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