Tarte fine aux pommes – thin French apple tart Recipe
This is a very thin, crispy apple tart that in France is often made with ready-made puff pastry when guests suddenly announce they’re coming. Apple slices are arranged in a fan, sprinkled with sugar and butter, and the oven does the rest. The taste is a bit like a cross between apple pie and puff pastry, but lighter and more “crunchy”.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
6
Ingredients
- puff pastry rectangular, chilled, not frozen - 1 package
- apples tart-sweet, e.g. grey reinette, Ligol - 4 pieces
- sugar for sprinkling the apples - 3 tablespoons
- vanillin sugar - 1 teaspoon
- butter cut into small cubes - 30 g
- apricot jam for brushing after baking - 2 tablespoons
- water for thinning the jam - 1 tablespoon
- cinnamon optional, for sprinkling - 0.5 teaspoons
Main Ingredient:
apples
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Unroll the puff pastry and transfer it onto the prepared tray. If it comes with paper, you can use that paper. Gently fold the edges of the pastry inwards by about 1 cm, creating a thin border.
- Peel the apples, remove the cores and slice them into very thin slices (the thinner they are, the better they will bake and lightly brown).
- Arrange the apple slices on the pastry in rows or in a fan shape, slightly overlapping, so they cover almost the entire pastry, leaving only a narrow border.
- In a small bowl, mix the sugar with the vanillin sugar and optionally the cinnamon. Sprinkle this mixture evenly over the apples.
- Distribute the small cubes of butter over the top, scattering them across the entire surface of the apples.
- Place the tart in the preheated oven and bake for 20–25 minutes, until the pastry edges puff up and are deeply golden, and the apples are lightly browned at the edges.
- Meanwhile, in a small saucepan, gently heat the apricot jam with 1 tablespoon of water over low heat, stirring until it becomes fluid and smooth. If it contains pieces of fruit, you can strain it through a sieve.
- Remove the baked tart from the oven and, while it is still hot, brush the apples with a thin layer of the warmed jam using a pastry brush or a spoon.
- Set the tart aside for 5–10 minutes to cool slightly so it’s easier to slice. Serve warm or at room temperature.
Storage
In fridge:
2 days
Freezing:
No
Tartę przechowuj w lodówce, przykrytą folią lub w pojemniku, do 2 dni. Przed podaniem możesz ją lekko podgrzać w piekarniku 5–7 minut w 160°C, aby odświeżyć chrupkość ciasta.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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