Tarte aux Pommes Recipe

Tarte aux Pommes Recipe

Ingredients: Serves 6

45 ml/3 tbsp granulated sugar
300 ml water
30 ml/2 tbsp apricot jam (conserve), sieved (strained) if necessary
450 g/1 lb eating (dessert) apples, peeled, quartered and cored
100 g/4 oz puff pastry (paste), thawed if frozen
Sifted icing (confectioners') sugar, for dusting
Whipped cream, to serve

Method:

Put the sugar and water in a saucepan and heat gently, stirring, until the sugar has dissolved. Boil for 2 minutes, then stir in the jam until melted. Add the apple quarters, cover, bring to the boil, reduce the heat and simmer gently for about 20 minutes until the apples are tender and translucent but still hold their shape. Lift the fruit out of the pan and lay in the base of a 20-23 cm/8-9 in pie plate. Brush the rim with water.

 

Roll out the pastry and cut a thick strip to place all round the rim. Brush with water again. Cut the remaining pastry into thinner strips and lay in a lattice pattern over the plate, pressing gently to seal at the edge. Dust liberally with icing sugar and bake in a preheated oven at 220C/425F/gas mark 7 for about 18 minutes until golden all over. Serve warm with whipped cream.


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