It’s healthy… this Tarte is all about vitamin C and an apple a day keeping the doctor away.
At least this is what I tell myself each time we indulge in this lovely Tarte aux Pommes – so easy to make yet impresses every time!
Tarte aux Pommes
Preheat oven to 220°C.
Use a 30 cm in diameter pie dish.
I like to use a see-through glass pie dish as this way you can really see if the base is properly cooked or not.
- 1 sheet round flakey pastry
- 4 sweet apples such as Gala apples
- 1 dl full cream
- 2 tbsp brown sugar
- 3 tbsp guava jelly
- Line the pie dish with pastry. Prick the bottom with a fork and then place back in fridge to make sure the pastry stays cold. This is important as warm pastry is less likely to keep it’s shape when baking.
- Peel and core apples. Quarter and then slice in relatively thin slices.
- Arrange apple slices neatly in pie dish – start layering around the outer edge then moving inward.
- Place on lowest level in oven for 15 minutes
- After 15 minutes change oven setting to bottom heat only.
- Pour cream carefully over apple pie
- Sprinkle sugar evenly over pie
- Leave in oven another 15 minutes or until the bottom is nice and browned.
- Take out and place on cake rack to cool (leaving in the pie dish)
- Heat guava jelly in microwave until liquid
- Using a pastry brush carefully coat the tart with liquid jelly. Note it is best to wait until the tart has cooled down a little before doing this.
Wait for tart to have cooled down before serving.
I like to serve it with dollops of cinnamon cream on the side – pure indulgence but exactly what’s needed on these cold Autumn days – smile.
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