Pom pom pom, I want some apples – Apple tart with raisins and calvados
Pom pom pom, envie de pommes – Tarte aux pommes aux raisins secs et calvados
There are as many apple tart recipes, than there are people…I bought tons of apples for my parakeet Pepita (it turned out she is a girl) but then I have ants all over the place, that drives me insane and they go all over the place or if they find a crumb, they start invading. I left an apple slice in Pepita’s cage and here we go ants are back. Not sure yet how to get rid of those, but so far the store products don’t work. I cannot leave anything out. No other option than baking and eating it fast.
Apple tart is a French classic. In Lorraine region of France where I grew up, they use what they call “migaine” actually that word is only used in that region to describe a cream/egg mixture to fill in the fruit tarts. If you go to Paris and talk about “migaine” with a Parisian, he has no idea what you are talking about and would think you are making it up.
I have another version of apple tart with a layer of apple sauce on the bottom that is delicious as well, sometimes I like it with “migaine” and flavor it with calvados that enhances the natural apple flavor, since Calvados is a liquor made with apples.
This dough is a little different from a traditional pâte brisée, where the butter quantity comes in half of the quantity of the flour. I always like to add almond flour to my regular flour to give it a little kick. When I use my rectangular molds like that one, usually I have leftover dough. If you use a larger mold, that dough quantity would be enough, then you might need to adjust apple quantity as well.
Ingredients for 6-8
- 2 eggs
- 2 golden apples one a kind with tender flesh
- 3 tbs crème fraîche
- 1/2 cup milk or almond milk
- 2 tbs calvados
- 3 tbs brown sugar
- 1 tbs golden raisins
For the dough
- 7 oz (or 200 g) flour
- 1.7 oz (or 50 g) almond flour
- 2 tbs sugar
- 3.5 oz (or 100 g) butter, cut in pieces
- 1 yolk
- a little water
For the dough
In a mixing container, mix flours together. Add sugar and yolk, butter and start mixing ingredients. Add a little water gradually to obtain a nice texture and consistency. Wrap in a plastic foil and let it rest in the refrigerator for about 30 minutes.
For the tart
Using a rolling pin, spread the dough and place in a round tart pan. Place apple slices nicely.
In a mixing bowl, mix eggs, cream, sugar, raisins, calvados and milk. Mix all ingredients well. Pour the mixture on top of the apples and cook in a pre-heated oven at 370F for about 30 minutes or until the tart is cooked.
Serve lukewarm with whipped cream , vanilla ice cream
This entry was posted by silvia on December 10, 2009 at 11:23 am, and is filed under Desserts. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Polenta cakes with raisin and rum, braised pineapple and pineapple tartare with lime and mint
- Très mango – Mango papillote three ways
- Blanc-manger with almond milk, peach-apricot compte and grilled apricot
- Oats, pear and almond muffins
- Rustic galette of red wine poached pears and Luna pepper
- Poached black plums in a spicy mint and verbena tea syrup
- Coconut quinoa flans with mango, rum and mint salad
- A little slice of Iceland – Skyr cake with blueberries
- So coconut – Coconut mini cakes
- Gluten free almond cake
The Calvados is a good addition!
this looks and sounds fabulous….I know you hate cinnamon…but I will have to add that too love it
Beautiful! It’s so interesting how different the cuisines of various regions of France are … when people say “French cuisine” it could really mean so many things, couldn’t it?
This is so very pretty! I love the addition of almond flour. California has wonderful almonds – but also horrible little ants! I used to sprinkle fresh coffee grounds around and it did help. It is one of those natural solutions that kind of works but not fully. I also heard that spraying a mixture of water, alcohol, citrus zest and cayenne could do the same.
I can’t believe you gave your bird a piece of tart! She must be much loved.
so good to see your mold again! this tart is beautiful! i noticed you changed the name to Pepita a while ago, so I assumed she turned out to be a girl i hope she still sings to you!
@Amber @ Native Food and Wine
Oh thanks so much for the tip! I didn’t know there were natural ways to get rid of ants. They are resistant to store products, Will have to try it. Pepita loves apples
Ahah I found out Pepita is a girl so I had to add the A at the end. She still sings and poops all over o) Thanks Brie!
Yes French cuisine is so varied that I doesn’t mean much when you think about it.
I know you love cinnamon! It would taste great with it too, just don’t add too much
I like it ….
Ohhhhh… im drooling. Looks so good and yummy. I too think I will add cinnamon to it. BUt I wonder if I can make a morrocan version of this…. interesting…. you just made me wonder
OMG, this is my kind of dessert! Such a mouthwatering apple tart. Love it.. love it!