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Tarte aux Pommes Façon Crème Brûlée

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A delightful French dessert that merges the elegance of crème brûlée with the comforting essence of a traditional apple tart.

Ingredients

Scale
  • 250 g Farine (All-purpose flour)
  • 125 g Beurre froid (Cold butter)
  • 70 g Sucre (Granulated sugar)
  • 1 pc Œuf (Egg)
  • 1 pincée Sel (Pinch of salt)
  • 3–4 cuillères à soupe Eau froide (Cold water)
  • 4–5 pcs Pommes (Apples)
  • 100 g Sucre (Sugar for caramelization)
  • 3 pcs Œufs (Eggs for custard)
  • 250 ml Crème liquide (Heavy cream)
  • 1 sachet Sucre vanillé (Vanilla sugar)
  • 1 cuillère à café Cannelle (Cinnamon)
  • 50 g Cassonade (Brown sugar)

Instructions

  1. Make the Dough: In a large mixing bowl, combine the flour, salt, and sugar. Add the cold butter, cutting it into the flour mixture until it resembles coarse crumbs. Add the egg and just enough cold water to bring the dough together. Form into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  2. Prepare the Apples: Peel, core, and slice the apples into thin wedges. In a large pan over medium heat, add 100 g of sugar and a splash of water to caramelize. Once the sugar is melted, add the apples and cook until softened, about 5-7 minutes.
  3. Roll out the Dough: Roll the dough into a circle larger than your tart pan. Transfer to the pan, pressing into the edges and trimming off excess.
  4. Blind Bake the Crust: Preheat your oven to 180°C (350°F). Place parchment paper over the crust and fill with dry beans or pie weights. Bake for about 15 minutes, then remove weights and bake for an additional 10 minutes until golden. Let cool slightly.
  5. Prepare the Crème Brûlée Mixture: In a bowl, whisk together the eggs, cream, vanilla sugar, and cinnamon.
  6. Assemble the Tart: Pour the caramelized apples into the pre-baked crust, then pour the crème mixture on top.
  7. Bake the Tart: Bake for about 30-35 minutes, until the custard is just set. Let cool at room temperature, then chill in the fridge for at least an hour.
  8. Caramelize the Top: Sprinkle cassonade over the tart and use a kitchen torch to caramelize the sugar until golden. Alternatively, place under a broiler briefly.

Notes

This tart can be made ahead of time and tastes better the next day. Just torch the top before serving.

Nutrition

Keywords: Tarte aux Pommes, Crème Brûlée, French Dessert, Apple Tart, Homemade Dessert

Find it online: https://thecomfortspoon.com/autumn-creme-brulee-apple-tart-creamy-crunch-delight/