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Tarte aux Pommes
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
This classic French tart - now popular around the world - has many regional variations depending on where you are in France when you eat it. Some regions prefer to use a frangipane filling while others use an apple compote (which I prefer), so it’s really up to you whether you want the almond flavour with your apples or not.
Ingredients
500 g 1 lb 2 oz 1
Method
- Make the sweet pastry as instructed and then chill for 24 hours.
- Remove the pastry from the fridge and leave for about 20 minutes before using.
- On a lightly floured surface, roll the pastry out to about
3 mm
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