Tarte Fine aux Pommes

Tarte Fine aux Pommes

Delicious and simple. What more could you ask for in a dessert? The tarte fine aux pommes is a definite must in your recipe repertoire.
Servings 6
Total Time 30 minutes


  • 5 Apples (golden are perfect)
  • 120 Grams(4.2 oz) Butter
  • 180 Grams(6.3 oz) Sugar
  • 600 Grams1.3 pound Puff Pastry
  • just a few drops lemon juice


Almost every country I have ever worked in has some form of Apple pie. But for me, none have one quite as simple as the French Tarte Fine aux Pommes.

  • Make 6 rectangles of 15cm x 5 cm (6.5 x 1.3 inch) each using a good quality puff pastry.
  • Place the rectangles on a baking sheet lined with parchment paper and keep in the fridge.
  • Peel and cut 2 apples in half, add 2 or 3 drops of lemon juice, 2 TBS of sugar and cook 15 minutes on medium heat, until it dried up. Smash the apple to make a puree using a fork. Let cool down.
  • Peel and cut the apples in halves, remove core and seeds, then slice finely, keeping their shape.
  • Add a TBS of apple compote on each rectangle, spread well but keep a small border clean.
  • Put the sliced apple delicately on top.
  • Spread sugar and butter.
  • Cook in a preheated oven at 200ºC/375ºF for 20 minutes.


Modified: 6 novembe, 2018

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