Tarte Fine Aux Pommes Recipe

Make dough

In a medium bowl, whisk together 1.5 cups flour, 1 tsp sugar and a pinch of salt. Cut 6 tbs cold cubed unsalted butter into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Bind and chill

Sprinkle 2–3 tablespoons ice water over the flour-butter mixture and gently toss with a fork until the dough begins to come together. Add more water 1 tsp at a time if needed; do not overwork. Gather into a flat disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Roll out thin

On a lightly floured surface, roll the chilled dough into a very thin rectangle or circle about 12 inches (roughly 2–3 mm thick). Transfer the rolled dough to a parchment-lined baking sheet. Trim edges if desired to form a neat shape, leaving about a 1/2-inch border if preferred.

Prepare apples

Peel, core, and slice 3 medium apples very thinly (about 1/8-inch / 3 mm). To ensure uniform slices, use a mandoline or sharp knife. Place slices in a bowl and toss with 1 tablespoon lemon juice to prevent browning.

Season apples

In a small bowl, mix 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon and 1/2 teaspoon vanilla extract. Drizzle 2 tablespoons melted butter over the apple slices, then sprinkle the sugar-cinnamon mixture and gently toss to coat evenly.

Arrange on crust

Starting near the center, fan the apple slices in overlapping rows across the rolled pastry, leaving a 1/2-inch border. Fit as many thin slices as necessary so the fruit layer is compact but not piled too thickly.

Egg wash and glaze

Beat 1 large egg with 1 teaspoon milk to make an egg wash. Lightly brush the exposed pastry border with the egg wash to encourage browning. If using, warm 2 teaspoons apricot jam with 1 teaspoon water until thin and brush over the apples after baking (see next step).

Bake

Preheat the oven to 425°F (220°C). Bake the tart on the middle rack for 18–25 minutes, or until the crust is golden and the apple edges are beginning to caramelize. Rotate the sheet halfway through for even browning.

Finish and cool

If using apricot jam glaze, brush the warmed jam over the hot apples immediately after removing the tart from the oven to give a shiny finish. Let the tart cool on the baking sheet for 10–15 minutes to allow the crust to set.

Slice the tarte fine into 6–8 portions. Dust lightly with 1 tsp powdered sugar if desired. Serve each slice warm with a scoop of vanilla ice cream.