Tarte Fine aux Pommes
Paper-thin apple slices fanned over crisp puff pastry, brushed with butter and sugar and baked until caramel-edged.
Ingredients
- 1 sheet ready-rolled all-butter puff pastry (about 320 g), chilled
- 3 eating apples (Golden Delicious, Gala or Pink Lady)
- 1 tbsp lemon juice
- 30 g Butter, melted
- 3 tbsp caster sugar
- 2 tbsp apricot jam, warmed, to glaze (optional)
- crème fraîche or vanilla ice cream, to serve (optional)
Method
- Heat the oven to 200°C (180°C fan, 400°F). Lay the pastry on a lined baking tray and prick it all over with a fork, leaving a 1 cm border.
- Peel, halve and core the apples, then slice them as thinly as you can, about 2 mm. Toss gently with the lemon juice.
- Arrange the slices in overlapping rows over the pastry, inside the border. Brush with the melted butter and sprinkle evenly with the sugar.
- Bake for 25–30 min, until the pastry is puffed and deep golden underneath and the apple edges are caramelised.
- Brush with the warm jam for a shine, if using, and serve warm with crème fraîche or ice cream.
Tips
- Keep the pastry cold until it goes in the oven so it rises crisp and flaky.
- A mandoline makes the apple slicing quick and even; mind your fingers.
Sources
Written in our own words after cross-checking these recipes:
Open Tarte Fine aux Pommes in Nouns Cooking