Tarte aux Pommes(タルト・オ・ポム)
タルト・オ・ポムは、フランスの典型的なデザートで、バター風味の生地の上に薄くスライスしたリンゴを美しく並べた、オープンフェイスのタルトです。その洗練されたシンプルさがリンゴ本来の甘さと食感を引き立て、しばしば艶やかなグラサージュで仕上げられ、フランスのパティスリーや家庭で愛される定番となっています。
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🧂 材料
- 1 disc Pâte sucrée (sweet shortcrust pastry)(Store-bought or homemade, chilled. Should be enough for a 9-10 inch tart pan.)
- 6-8 medium Firm apples(Such as Gala, Honeycrisp, or Golden Delicious. About 1.2 kg total.)
- 60 g Unsalted butter(Softened, divided.)
- 80 g Granulated sugar(Divided.)
- 100 g Apricot jam(For the glaze. Seedless is preferred.)
- 2 tbsp Calvados or apple brandy(Optional, for enhancing apple flavor in the glaze.)
- 1 tbsp Lemon juice(To prevent apple slices from browning.)
👨🍳 作り方
- 1
Prepare the pastry base: Preheat your oven to 190°C (375°F). Line a 9-10 inch tart pan with the pâte sucrée. Trim any excess dough. Prick the base all over with a fork. Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment and weights, then bake for another 5-7 minutes until the base is lightly golden and looks dry. Let it cool slightly while you prepare the apples.
⏱️ 25 minutes - 2
Prepare the apple filling: Peel, core, and thinly slice 2-3 of the apples. Toss them immediately with the lemon juice to prevent browning. Place these slices in a small saucepan with 20g of the sugar and 10g of the butter. Cook over medium-low heat, stirring occasionally, until the apples are softened and have released some juice, forming a chunky compote (about 8-10 minutes). This will be your base layer.
⏱️ 15 minutes - 3
Prepare the decorative apple slices: Peel, core, and slice the remaining 4-5 apples as thinly as possible, aiming for uniform thickness (about 2-3mm). A mandoline slicer is ideal for this. Keep these slices separate from the compote apples.
⏱️ 10 minutes - 4
Assemble the tart: Spread the cooked apple compote evenly over the bottom of the partially baked tart shell. Arrange the thinly sliced raw apples decoratively over the compote, starting from the outer edge and working inwards in overlapping concentric circles, or a spiral pattern. Aim for a tight, neat arrangement.
⏱️ 10 minutes - 5
Add finishing touches and bake: Dot the arranged apple slices evenly with the remaining 50g of softened butter. Sprinkle the remaining 60g of granulated sugar over the apples. Bake in the preheated oven at 190°C (375°F) for 30-35 minutes, or until the apple slices are tender and slightly caramelized at the edges, and the pastry is golden brown.
⏱️ 30-35 minutes - 6
Prepare the glaze: While the tart is baking, gently heat the apricot jam in a small saucepan with the optional Calvados (if using) over low heat until melted and fluid. Strain through a fine-mesh sieve to remove any solids, if desired.
⏱️ 5 minutes - 7
Glaze and serve: Once the tart is out of the oven, let it cool for about 5-10 minutes. While still warm, brush the apricot glaze generously over the apple slices using a pastry brush. This will give the tart a beautiful shine. Allow the glaze to set before slicing and serving.
⏱️ 10 minutes
💡 プロのコツ
- ✓よりサクサクした生地にするには、生地を作る際にバターと水が非常に冷たいことを確認してください。
- ✓酸味のあるグラニースミス種と甘みのあるゴールデンデリシャス種など、数種類のリンゴを組み合わせると、風味に深みが増します。
- ✓底が取れるタルト型がない場合は、パイ皿やスプリングフォームパンを使用できます。
- ✓さらにエレガントに仕上げるには、提供する前に粉砂糖を少量振りかけます。
✨ アレンジアイデア
このレシピを独自にアレンジするためのヒント
- リンゴのスライスの下に、アップルコンポートまたはアーモンドフランジパーヌを薄く敷くと、よりリッチなタルトになります。
- 焼く前にリンゴの上にシナモンまたはナツメグをひとつまみ振りかけると、風味が増します。