Let’s start 2018 with a delicious and traditional French apple tart… this dessert is a must at my table during the Christmas festivities! It was like this in Portugal because my aunt loves desserts with apples and it will continue here in Malta because the boyfriend loves it too… Nothing like a family in agreement 🙂
French apple tart – the origin
This dish is originally known as “Tart Normande” or “Tart aux Pommes”. And as you may have guessed, it has its origins in France, more precisely, in Normandy. This area of the country is particularly known for the cultivation and abundance of apples so it’s only natural that they would come up with a dish like this. Although the most famous pie from Normandy is the Tart Tatin, this variation is also very common and appreciated.
Although I’ve been eating French apple tart since I was a little girl, this was the first time I’ve tried to cook it! I’ve made apple crumble and American apple pie several times. But this time I was looking for something different and I remembered my aunt and her apple pie! And what a good idea, the boyfriend loved it and it remind it me of home, yummm!!!
French apple tart
- 7 Granny Smith apples
- 1 sheet of ready-made puff pastry 230g
- 2 tsp vanilla sugar
- 1 tbsp brown sugar
- 2 tbsp of water
- Sugar and cinnamon as needed, to sprinkle
- Preheat the oven - 180C
- Wash, peel and cut 4 apples in small pieces.
- Place the apple pieces in a pan and add the sugar and the water.
- Let it cook over medium heat mixing occasionally.
- When the apples are reduced to jam, remove from the heat. Do not worry if you still have some whole pieces.
- Roll the puff pastry into a tart pan (with or without removable bottom) and prickle it with a fork to prevent it from swelling.
- Spread the apple jam over the pastry.
- Wash, peel and cut the remaining apples in thin half-moon slices.
- Place them on top of the jam making circles around the pan ending in the center.
- Sprinkle sugar and cinnamon on top of the apples to help it to caramelize.
- Bake for 30 mins. Serve still warm with a scoop of vanilla ice-cream.