Tarte Fine aux Pommes

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I’ve first discovered these amazing tarts on my first trip to Paris and ever since they came into my life. I’ve longed to eat them at every opportunity that arises! As much as I love pain au chocolat or a freshly baked croissants aux amandes for breakfast, nothing is better for me than a wonderful  Tarte Fine aux Pommes first thing in the morning. Although, many would insist that these should be eaten later in the afternoon or for dessert. I would argue that it is always best to start your morning well. That means wake up early, while half the world is still asleep,  take your time to enjoy the sun and a moment alone with a Tarte Fine aux Pommes! Here’s my take on the wonderful Tarte Fine aux Pommes! Bon appetite!

KITCHEN KIT:
A rolling pin, a 3 ½ inch cookie cutter (or anything round you can use to cut the pastry), pastry brush, a wooden spoon, a small pan and a tart baking tin (optional)

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Ingredients Serves 30:
1. 700g. all butter puff pastry
2. 8 medium size Apples, peeled and sliced into very thin slices ( use Cox or Granny Smith Apples)
3. 1 lemon, zest and juice
4. 2 tbsp. unsalted butter, softened
5. 2 tbsp. light brown sugar
6. 1 tsp. vanilla extract
7. 4 tbsp. apricot jam

Tarte Fine aux Pommes
1. Pre-heat oven to 200C.
2. On well floured work surface, roll your puff pastry. Using a cookie cutter, cut the pastry into small round circles.

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3. Line a baking tray with baking parchment/paper, place the pastry circles on top.
4. Place your sliced apples in a bowl and mix with the lemon juice and zest, lay the apples on top of the pastry, dot the apples with some butter, sprinkle over some sugar and place in the oven to bake for 20 minutes.

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5. Place a small sauce pan over a low heat. Slowly heat your apricot jam and vanilla extract, once warm brush this onto your cooked apple tarts.

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6. Sprinkle over some more brown sugar and place back in the oven to bake for another 3 minutes. If you would like it to caramelise you can set your oven to Grill instead and bake the tarts for 2-3 minutes, you’ll have to keep a constant eye on it to make sure the tart doesn’t burn.

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Serve immediately.

 

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