Tarte aux Pommes (French Apple Tart)
A flat apple tart with no custard to hide behind.
A tarte aux pommes is a flat French apple tart: shortcrust, firm apples sliced thin and fanned tight, sugar and butter, then forty minutes in the oven until the apple edges catch. There is no custard layer to hide behind, so the apples have to be sliced evenly. Warmed apricot jam brushed over at the end gives it the shine.
Ingredients
- 1 shortcrust pastry base
- 5 firm apples
- 60g sugar
- 30g butter
- 2 tbsp apricot jam
Method
- 1
Line a tart tin with the pastry and chill 20 minutes.
- 2
Slice the apples thin and fan them tightly in circles.
- 3
Scatter sugar and dot with butter.
- 4
Bake at 190C for 40 minutes until the edges of the apples catch.
- 5
Warm the jam with a splash of water and brush over to glaze.
Five apples and a pastry base: a dessert for eight under EUR 4.
Two restrained desserts
- Tiramisu — The other dessert that lives or dies on its texture.
The Bistro Ledger
The free recipes are the cooking. The guide is everything around it: what the menu is telling you, what the bill must show, and what the labels on the cheese counter legally mean.
The language, law and labels of the French table — with six bistro recipes to cook at home.
- Six French recipes with metric and US measures
- Regional food context across France
- Menu and ordering language
- Dining and consumer guidance — what service compris means, when a bill must be issued, how prices must be displayed
Travelling more widely? The Complete European Table holds all seven expanded guides — 495 pages across 7 guides, one-time purchase.
Get all 7 guides — $29.99