Опять хочу в Париж…

Paris, 2011, Rue de Grenelle Market
Paris, 2011, Rue de Grenelle Market

Paris, 2011, Rue de Grenelle
Paris, 2011, Rue de Grenelle

Paris, 2011, Tarte aux Pommes
Paris, 2011, Tarte aux Pommes

Sweet Memories

January 2011, Paris. It is unusually cold. My daughter and I live in a small room a few blocks from the Eiffel Tower, on Rue de Grenelle. Our location is perfect for many reasons, but the Motte-Piquet/Grenelle Market is the best part of it. Because it is in a residential area, the prices are very reasonable. The variety of raw produce and ready-to-eat cold and hot foods is simply amazing, and we use every opportunity to taste everything we can. Our tiniest room only fit a double bed and a narrow table attached to the wall. Two cell phones and keys occupy the whole table space, so we are picnicking on our bed. See that red velvet as a background for the apple tart from the market? Sweet memories…

More, More Apples

The French apple tart, or Tarte aux Pommes, is actually a double apple tart. Between the layer of thin caramelized apple slices and buttery pastry crust, there is a creamy vanilla-flavored apple puree. Two layers of apples with different textures make this dessert a celebration of apple season. Out of all apples in the U.S., I find Minnesota Honeycrisp and River Belle the most exciting choices for this tart.

Two Ways with the Apple Slices on Top

The apple slices are par-cooked before arranging them o the tart to avoid overdrying the top layer during the baking. There are two ways of par-cooking them. If making only one small tart, it makes sense to combine 1-2 tbsp of honey and 1-2 tbsp of apple cider vinegar in a hot frying pan over medium heat and quickly cook apple slices in single layer in a syrupy gastrique until soft. See the video for this method:

If making more tarts or a big one with a generous amount of apple slices, go for the method described in the step-by-step instructions below using simple syrup.

Tarte aux Pommes

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: French
Keyword: apple, French, fruit, lycooking, lyukum cooking lab, pie, recipe, tart
Servings: 6 portions


for tart shells (for 3 tart shells, 8"D)

  • 250 g wheat flour all purpose
  • 30 g hazelnuts meal (substitute with almond or pecan)
  • 95 g confectioners powdered sugar
  • 1 pinch kosher salt
  • 150 g butter
  • 50 g egg ~ 1 large egg

for apple slices (for 1 tart, 8"D)

  • 2 apples large, Honeycrisp variety
  • 1 cup sugar
  • 1 cup water
  • 3 tbsp lemon juice freshly squeezed

for apple puree (for 1 tart, 8"D)

  • 3 apples large, Honeycrisp variety
  • 1 tbsp butter Plugra
  • 1/2 vanilla bean seeds
  • 1 tbsp corn starch


for apple puree (for 1 tart crust, 7.5"D)

  • Preheat oven 350F.
  • Peel and core apples. Slice in half and bake, covered with foil, for 35 minutes. Remove foil with caution, because of hot steam!
  • Cool baked apples down to 45C/113F. Add 1/2 vanilla bean seeds, corn starch, and melted butter. Whisk to make a puree. Cool down to room temperature. (This preparation can be done in advance. Keep in a closed container, refrigerated.)

for apple slices (for 1 tart crust, 7.5"D)

  • Mix 1 cup of sugar and 1 cup of water. Bring to boiling. Add lemon juice.
  • Peel and core apples. Slice them in half and slice each half 1/8" thin.
    Pouching Apples
  • Pouch apple slices in batches till soft. Cool down to room temperature. (This preparation can be done in advance. Keep in a closed container, refrigerated.)
  • Reduce simple syrup till thick like honey, with concentrated sweet and sour apple flavor. (This preparation can be done in advance. Keep in a jar, refrigerated. )
    Reducing Apple Flavored Simple Syrup

for apple tart assembly and baking

  • Preheat oven 350F. Bake frozen tart shell for 10 minutes. (The Best Tart Shell Cooking Class)
  • Fill partially baked tart shell with apple puree.
    Partially Bakes Tart Shell and Apple Puree
  • Arrange apple slices on top and glaze them with reduced simple syrup. Bake for another 30 minutes.
    Making Apple Tart
  • Broil for 1-2 minutes to caramelize apple slices on top. Cool down to room temperature and serve. Bon appetite!


For more apple flavor, I used Gravenstein Apples Balsamic Vinegar instead of lemon juice.
Apple Tart Ingredients
Apple Tart Ingredients
Baked and poached apples
Baked and poached apples
Tarte aux Pommes