A beautifully plated Tarte aux Pommes served on a rustic wooden table. The tart features a golden, flaky pastry crust filled with thinly sliced caramelized apples arranged in an elegant spiral pattern. Lightly glazed with apricot jam and dusted with powdered sugar. Served on a white ceramic plate with a side of vanilla ice cream and a drizzle of caramel sauce. The warm wooden table is more visible, providing a cozy and inviting setting.

Tarte aux Pommes

Share on Facebook Recept afdrukken

Ingrediënten

  • 4-5 Apples
  • 1 Lemon juiced
  • 2-3 Tbs Sugar
  • 1 tsp Cinnamon
  • 1 Pinch Nutmeg optional
  • 1 Pinch Allspice optional
  • 2-3 Tbs Melted Earth Balance
  • Your favorite jelly/jam for glazing

Pate Brisee

  • 1 ¼ Cup All Purpose Flour
  • ½ tsp Salt
  • ½ tsp Sugar
  • ¼ Cup Non-Hydrogenated Veg. Shortening
  • ¼ Cup Earth Balance Margarine
  • 2-4 Tbs Ice Water

Instructies

  • Add the flour, salt, sugar, and fats together in the work bowl of a food processor/
  • hand ( If mixing by hand, ensure to work the fat all they way into the dough before adding the water. )
  • Pulse until the mixture looks like wet sand, with pea-sized lumps here and there.
  • Slowly drizzle in water while running the machine until the dough forms a ball.
  • If in doubt, add less water as opposed to more.
  • Turn out the dough onto the counter and press to form a disc.
  • Cover in plastic wrap and refrigerate for at least 1/2 hour.
  • Coring Apples with Teaspoon Measure Preheat your oven to 400º F.
  • Juice your lemon and place the juice in a small bowl.
  • Peel the apples, brushing them with lemon juice as you go to prevent discoloration.
  • Slice the apples in half and core them.
  • You can use a 1 tsp measure to core apples.
  • Don’t forget to brush the insides with lemon juice, too.
  • Roll out your pate brisee on a sheet of parchment or wax paper.
  • The dough should be 1/8″ thick and should be larger than your tart tin on all sides.
  • Invert the dough (using the parchment as support) over the center of the tart pan.
  • If you’re making a pan-less galette, skip this step and move on to arranging the apples.
  • Gently work the dough into the pan and start arranging your apple slices in rings, starting at the outside and working in towards the center.
  • It won’t really matter what it looks like once it’s baked, so don’t freak out about aesthetics.
  • Just make sure to jam a bunch of apples in there, since they’ll cook down as it bakes.
  • If your dough gets too warm it may break apart, but just mend it.
  • Once the apples are all in there, coat the top with the sugar and spices.
  • Fold over the edges of the dough towards the center .
  • Brush the entire tarte with melted Earth Balance and sprinkle with more sugar.
  • Pour any leftover earth balance over the apples.
  • Bake at 400º F for 45-55 minutes, or until the tarte is golden brown and the apples have color on them.
  • Glaze with warmed jam.
  • Let cool most of the way before slicing.
————————————————————————————————–
Recipe Category Dessert / Fruit / Tarts
Diets Vegan
Translate »