Tarte aux Pommes (French Apple Tart)

While in France, I followed the advice of my friend Sarah: eat as much as you can while you’re there, because once you return to the States your cravings will return. I didn’t realize that my cravings would hit within two days of my return. That was fast.

Luckily, this family recipe for a French classic is always in my back pocket: tarte aux pommes. Or apple tart. It’s as easy as can be, and follows a principle of three. 3 apples (small), 3 eggs, 3 spoons of creme fraiche, and 3 spoons of sugar. As long as you remember that, you don’t even really need to follow a recipe.

The crust is a simple puff pastry, flakey and buttery, the ideal casing for the custardy filling. If you don’t have puff pastry on hand, don’t worry. Any pie dough will work and this one is the fastest, it takes 5 minutes and you just stir: All-Purpose Pastry Crust. Taking a bite of this tart is like taking a taste of France.

I’ve been making this particular recipe for years. I started making it while living in France and would occasionally sprinkle a bit of cinnamon in to remind me of home. This past trip, Fabien’s sister, Olivia served it after a dinner of pesto pasta and it hit the spot.

I think you’ll find it’ll hit the spot for you too. Bon appétit!

Tarte aux pommes snippet


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