Pastryless Apple Tart

Tarte aux Pommes Sans Croûte

Preparation info

  • Makes


    Dessert Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

In all my travels I’ve never encountered this version of an apple tart. Instead, I learned it from my friend Fanny Brennan, who spent many years in France and worked on a marvelous newsletter called Parties People Remember. Fanny insists that red-skinned apples such as Rome Beauties be used and the peels be spread over the tart during baking so they impart a lovely pink color. This tart is similar to a tarte Tatin except that there’s no pastry, so the final tart is less rich and makes a per