Tarte au Pommes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 250.9
- Total Fat: 13.3 g
- Cholesterol: 34.1 mg
- Sodium: 147.8 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 4.3 g
- Protein: 2.6 g
View full nutritional breakdown of Tarte au Pommes calories by ingredient
Number of Servings: 8
Ingredients
-
Pate Brisee:
3/4 cup whole wheat pastry flour
1/2 cup unbleached flour
1/2 tsp salt
1/2 tsp raw sugar
110 grams unsalted butter, chilled & cubed
2-4 tbsp ice water
Filling:
5 green apples
1 lemon, juiced
2-3 tbsp raw sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp unsalted butter, melted
apricot preserves for glazing
Directions
Make pate brisee and refridgerate for at least 30 minutes.
Peel, core, and slice apples and soak in water with a squeeze of lemon juice.
Preheat the oven to 400 degrees. Roll the pate brisee to 1/8 inch thickness and drape over a tarte pan. Arrange apple slices inside the pan, fold the excess dough over the outer edges, and brush with melted butter. Sprinkle cinnamon, nutmeg, sugar and any leftover butter over apples. Top the entire tarte with a light sprinkling of sugar. Bake for 45-55 minutes or until the crust is golden brown and the apples are tender.
When done, brush the tart lightly with preserves to glaze, and let stand 15 minutes before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user TOTCHIKO.
Peel, core, and slice apples and soak in water with a squeeze of lemon juice.
Preheat the oven to 400 degrees. Roll the pate brisee to 1/8 inch thickness and drape over a tarte pan. Arrange apple slices inside the pan, fold the excess dough over the outer edges, and brush with melted butter. Sprinkle cinnamon, nutmeg, sugar and any leftover butter over apples. Top the entire tarte with a light sprinkling of sugar. Bake for 45-55 minutes or until the crust is golden brown and the apples are tender.
When done, brush the tart lightly with preserves to glaze, and let stand 15 minutes before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user TOTCHIKO.
