Hitting the Sweet Spot: France's Tarte Aux Pommes

As football fans across Europe eagerly anticipate Euro 2024, there's no better way to celebrate this grand event than by indulging in some classic European desserts.

Among them, the Tarte aux Pommes, or French apple tart, stands out as a quintessential French delight. Known for its elegant presentation and harmonious blend of flavours, this tart is a staple in French patisseries and households. Its simple yet sophisticated ingredients perfectly align with the spirit of togetherness that the Euros inspire. Whether enjoying it while watching a match or serving it at a gathering of football enthusiasts, Tarte aux Pommes brings a touch of French culinary tradition to the festivities.


Pastry Recipe

  • Plain Flour: 250g
  • Salt: 2.5g
  • Unsalted Butter (1): 150g
  • 1 Large Egg (separated): 68g
  • Ice Cold Water: 2-3 TBSP

Apple Puree

Lemon Syrup

  • Caster Sugar (1): 100g
  • Lemon Juice NFC (2): 30g
  • Water: 100g


Apple Topping

France's Tarte Aux Pommes



Tip the flour and salt into a bowl. Rub the butter (1) into the flour mixture until it resembles breadcrumbs. Make a well and add the egg yolk (egg(1)) (reserving the white) and 2 tablespoons of water, bring together to form a dough, if dry add an extra tablespoon of water. Form into a ball and allow to chill for 20 minutes.

When pastry has chilled roll the pastry and line a tart case, cover with baking parchment return to chiller for 20 minutes. Remove from chiller and add baking beans, place in a pre heated oven @160°C, bake for 12 minutes, remove baking beans, return tart case to oven for a further 5 minutes. Then remove, brush base with egg white to seal in any holes and return to oven for a further 1 minute. Once cooked, remove and allow to cool.


Tip the apples into a pan, add lemon juice and butter and simmer for 20 minutes until soft and liquid has evaporated. Remove from heat and puree to a course texture.

Lemon Sugar Syrup

Add lemon juice(2) NFC, water and sugar(1) to pan, bring to a boil then simmer for 3 minutes, remove from heat and allow to cool.


Cream butter (3) and sugar (2) together until pale. Add egg (2)and orgeat flavour and beat to incorporate into butter mixture. Remove from mixer and slowly mix in remaining ingredients do not over work set aside.

When pastry has cooled spread the apple puree thinly over the base then spread the frangipane thinly over apple puree. Add the 3-5mm sliced red apples (Braeburn) to the lemon sugar syrup and coat the apples. Working clockwise from the outside of the tart, overlap each apple slice to form a circle repeat until whole tart is covered. Melt butter (3) and brush apple with butter. Bake for 30 minutes in the pre heated oven at 160°C fan, until frangipane is cooked, remove from oven and allow to cool.

Apricot Glaze

Add apricots, water and jam sugar to a pan and simmer until soft, blend and simmer until a glaze is formed.

When the tart has cooled brush lightly with the apricot glaze and allow to cool fully.