Apple tart recipe (tarte aux pommes)

A classic French apple tart – authentic recipe from our French chefs in Toulouse, France. Learn more authentic French dessert recipes on their gourmet French cooking and wine holiday in Gascony.


450g cooking apples
350g dessert apples
90g ground almonds
Sugar to sweeten

Pate Sucrée
170g plain (soft) flour
85g butter
60g caster sugar
3 egg yolks

Apricot jam to glaze


Make up Pate Sucrée:
Sieve the flour into a bowl, make a well in the centre and put in the butter, sugar and yolks.  Work together with the fingertips of one hand, slowly adding the flour.  As soon as the mixture forms a dough, cover and place in the fridge for 1 hour.

The tart:
Quarter the cooking apples and gently cook in a pan with a lid until soft (add a little water if necessary) and sweeten to taste if necessary. Leave to cool then mix in the ground almonds.

Roll out the pastry, line a flan tin and chill until firm.

Bake the pastry blind until the dough is just set (half cooked).  Oven 180-200’c.for approximately 15 to 20 minutes.

Spoon the puree into the pastry case and smooth over.

Dessert apples may be peeled or used with the skins on.  Slice the dessert apples and arrange neatly in circles on top of the puree, starting from the outside and working inwards.

Glaze with apricot jam.

Place the flan in the oven at 175C until the apples are cooked for approximately 15 to 20 minutes.