Tarte aux Pommes(타르트 오 폼므 (사과 타르트))
타르트 오 폼므는 전형적인 프랑스 디저트로, 버터 풍미가 나는 타르트지 위에 얇게 썬 사과를 예술적으로 배열한 아름다운 오픈 페이스 타르트입니다. 사과의 자연스러운 단맛과 식감을 살린 우아하고 단순한 매력은 종종 윤기 나는 글레이즈로 마무리되어 프랑스의 파티세리와 가정에서 모두 사랑받는 클래식입니다.
No community edits yet.
🧂 재료
- 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.)
👨🍳 조리법
- 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
💡 전문가 팁
- ✓더 바삭한 크러스트를 원하면 반죽을 만들 때 버터와 물이 매우 차가운지 확인하세요.
- ✓그래니 스미스와 같이 새콤한 사과와 골든 델리셔스와 같이 달콤한 사과를 섞어 사용하면 풍미가 더 깊어집니다.
- ✓분리형 바닥이 없는 타르트 틀이 없다면 파이 접시나 스프링폼 팬을 사용해도 됩니다.
- ✓더욱 우아한 느낌을 더하려면 서빙 전에 슈가 파우더를 살짝 뿌립니다.
✨ 변형 아이디어
이 레시피를 나만의 스타일로 바꾸는 영감
- 사과 슬라이스 아래에 얇은 사과 컴포트나 아몬드 프란지판을 깔아주면 더 풍부한 타르트가 됩니다.
- 굽기 전에 사과 위에 시나몬이나 넛맥을 약간 뿌리면 풍미가 더해집니다.