Apple Tart with Chestnut Jam

Tarte aux pommes à la confiture de châtaignes

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

When apples are ripening on the trees in early autumn, this is a quick and easy tart. Golden Delicious apples taste quite good in this recipe, or use a Cox’s Orange Pippin.

If chestnut jam, confiture de châtaignes, is not available, there is a good alternative in the crème de marrons mentioned in the previous recipe; it can be spread and tastes delicious. This tart is sometimes flavoured with finely grated orange peel which adds an interesting extra freshness.


  • 300 g shortcrust pastry
  • 4-5 apples (500g)
  • 200 g chestnut jam or 100g ( tubes) crème de marrons
  • 2 dessertspoons rum
  • 1 tbsp crème fraîche
  • sugar


    Heat the oven to 200°C. Line a 20 cm greased tart tin with the pastry and prick the base with a fork. Line with baking paper and beans, and bake for 20 minutes. Remove the beans and paper, lower the heat to 180°C and cook a further 10 minutes. Allow to cool.

    Peel, core, quarter, then thinly slice the apples. Keep in acidulated water until ready to use so that they don’t brown.

    Mix the chestnut jam or purée with the rum and cream. Spread the mixture over the base of the tart, and then cover with the sliced apples. Sprinkle with sugar. Bake for a further 35 minutes. Serve with liberal dollops of crème fraîche.