Tarte aux Pommes

I got the original idea for this recipe from watching the Barefoot Contessa, Ina Garten. Her tart looked delicious, but mine is wayyy better. The simple addition of blueberries and some minor changes to the glaze make my version the Abrams Apple Tart… and it is mighty fine.


2 cups flour

1.5 sticks margarine (or butter if you want it dairy), cut into small cubes

2 tbsp sugar

1 tbsp vanilla sugar or 1 tsp vanilla extract

1/2 cup ice water

6-7 granny smith apples, cut in thin half slices, core removed

1/2 pint blueberries

1 fresh orange, zested and juiced

1-2 oz cognac or dark rum

1 tbsp honey

1/2 – 2/3 cup apricot jelly

couple of pinches of salt

Pie Crust 

In a large bowl or food processor, combine the flour, salt, margarine, and sugar and knead until the butter gets broken up into little pea size pieces or smaller.  You want to bring the dough together as much as you can before you begin adding water. Once these ingredients have combined, add ice water, 1 tbsp at a time, until the dough comes together in a ball. The dough should feel somewhat dry, not sticky or tacky. Its ok if there are streaks of unincorporated margarine but I find that its better if the margarine gets completely incorporated; makes it easier to work with later.

Wrap the ball of dough in plastic wrap and refrigerate for at least one hour.

In the meantime you can peel the apples, core them, and slice thinly into half circles about 1/4 inch thick.

Once the dough is done refrigerating, roll it out on a floured surface to fit a large baking sheet. Line the sheet with foil and spray with non stick cooking spray. Preheat your oven to 400F.

Place the dough on the sheet tray, and poke all over with a fork. Layer the apples on the dough, overlapping. Sprinkle the top with the blueberries, making sure they are evenly dispersed. Sprinkle with some sugar and LIGHTLY spray with some more PAM. If you are making this dairy then instead of spraying PAM you can drop a few pea size bits of butter over the top.

Bake for about 45-60 min, and rotate the pan 1/2 way through the baking. You want the edges to get really dark brown and the apples to get brown as well. If your edges are really brown but the apples aren’t you can turn on your broiler to LOW and broil for a couple of minutes.

To make the glaze, combine the orange juice, zest, honey, liquor, apricot jelly, and a little salt in a saucepan, and heat until the ingredients combine. Spoon on to the tart, smashing the blueberries with the back of the spoon to burst them and get that beautiful purple-golden swirl. You can also use a pastry brush to spread the glaze everywhere but you need to use the spoon to burst the berries.

Serve warm or cold, with sorbet or ice cream, or on its own.

Spoon onto the baked pie

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