Grandma's Simple French Apple Tart Recipe

A classic tart, prepared in the simplest way. Apple slices baked with sugar, covered in a creme fraiche, cream and egg filling, enrobed by a buttery crust. This French "tarte aux pommes" is one of my favorite apple tarts and it will be yours as well once you have made the recipe in your kitchen.

Instructions

For the Dough

Mix flour, butter, sugar and salt in a food processor until fine crumbs form. Refer to detailed steps outlined in the blog
Add the egg and water and continue mixing until combined. Add a splash of water if the dough feels dry, add more flour if the dough feels wet.
Remove the dough and knead carefully on a floured, cold surface until the dough comes together. Shape into a disc and wrap in cling film. Chill for at least 30 minutes.
Roll out the dough with a rolling pin on a cold surface (or floured silicon mat) into 3mm thickness.
Place into the centre of a 30 cm pastry pan. Press the dough gently across the bottom and sides and remove the excess dough with a knife. Place in the fridge.

For the Apples

Preheat the oven to 180° degrees. Peel the apples and remove the core. Cut the apples in 1 cm thick slices.
Arrange the apples in a circle inside the unbaked pastry pan starting from the outside to inside. Sprinkle sugar over the apples and bake in the oven for 25 minutes.

For the Filling

In a bowl whisk together the creme, creme fraiche, sugar, eggs and vanilla essence.
Once the tart has baked for 25 minutes remove from the oven and carefully pour the filling over the apples. Refer to detailed steps outlined in the blog
Place the tart back in the oven and cook for another 15 minutes. Change the temperature to 200° degrees and bake for another 5 minutes to give the tart a golden brown colour on the top.
Cool at room temperature and serve warm. Refer to more serving options outlined in the blog