For good reason, the French are synonymous with fine cuisine and one of the hallmarks of this cuisine is precision. Precision in presentation, ingredients and even in what ingredients to blend. My father in-law is French and you will never catch him 1) not using a recipe and 2) not following it to a “t”. For this reason, mastering french cuisine or even a soufflé is the gold — or shall I say blue — standard for anyone who considers themselves a force to be reckoned with in the kitchen. It’s like Picasso’s fame for paintings that look like a three-year old did them but the actual fact that he was a master in true-to-life forms in art.  But alas, a lot of it is a lot of luxe for luxe’s sake.  For the French, every last thing has to be beautified. I was walking in Le Marais and as I was waiting to cross the street, I noticed that the street post was embellished. In Toronto, it’s a good thing to find it not half-kicked over let alone decorated. Don’t Be discouraged: it doesn’t mean that you cannot have french luxe fast. Here is the FlavourFull take on the classic tarte aux pommes that is a staple of their desert arsenal.

What You’ll Need

1 sheet butter puff pastry thawed

2-3 apples (royal galas, northern spies and fijis are really good. Macintoshes are bit watery)

3 tbsps Apricot or Peach jam (any jam of your choice really)

2 tbsps Honey (raw unpasteurised is the best)


If you are using electric preheat to 350°F/175°C.

Pastry Prep

1) On a floured surface that will accomodate the entire pastry sheet, slightly roll out your pastry so that it is a bit more pliable. Do not roll to hard as you don’t want to make holes in it.

2) Keep the parchment paper it came with and put it onto a baking sheet.

3) Transfer the butter pastry sheet onto the pan on top of the parchment with the floured side down. Prick the whole pastry with a fork and set a side. Fold the excess pastry to make edges.

4) Mix the jam and the honey then spread evenly onto the puff pastry ensuring that it is entirely covered. Use your judgement as you don’t want it to be too think or else the pastry will be soggy.

Apple Prep

1) Slice the apples by hand (food processor slices them to thinly) to 1/4 inch thick.

2) Arrange them neatly in rows on the butter puff pastry.

3) Put into the oven that is at 350°F/175°C and bake for 20-25 minutes on middle rack or until edges are crispy and golden brown.


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Mama FlavourFull

2 Responses to “THE FAST & THE FLAVOURFULL: Tarte Aux Pommes”
  1. granny1965 says:

    thanks, I pinned it. 🙂

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