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French degree pastry apple pie

Shiny apple pie like in a Frenc baker's shop
Prep Time1 hr
Cook Time40 mins
Course: Dessert
Cuisine: French
Keyword: cap patisserie, pommes, tarte
Servings: 6 personnes
Calories: 412kcal
Author: Camille

Equipment

  • 1 baking tray
  • 1 sheet of silpat or baking paper
  • 1 22 cm pie circle

Ingredients

Pâte brisée

  • 200 g of flour
  • 100 g of butter
  • 4 g of salt
  • 1 egg yolk
  • 70 g of water

Garniture

  • 7 apples
  • 60 g of sugar
  • QS cinnamon

Instructions

Pâte brisée

  • Mix the flour and salt. Add the butter and mix well to create a sand-like consistency. 
    200 g of flour, 4 g of salt, 100 g of butter
  • Add the egg yolk and mix well, then add the water little by little. The dough should not be overworked. 
    1 egg yolk, 70 g of water
  • Form a 2 cm thick cake, wrap it in plastic wrap and put it in the fridge for at least 20 minutes.

Compote

  • Peel the apples carefully. Set aside 4 apples for the garnish.
    7 apples
  • Cut the remaining 3 apples into large pieces and put them over a low heat in a thick-bottomed saucepan with the sugar, cinnamon and a little water.
    60 g of sugar, QS cinnamon
  • Keep an eye on the compote throughout the preparation. When the apples have melted and you can mash them with a spatula, you can remove the pan from the heat and leave to cool.

Casting the pie

  • Take the dough out and let it come to temperature for about 10 minutes.
  • Spread it out to a thickness of 2 mm and place it in a pie circle.
  • Tickle the edges and chill for a few minutes.

Cutting apples

  • Take the remaining 4 apples, cut them in half and then into thin strips. Sort them roughly according to their size.

Montage

  • Remove the tart from the fridge and spread the compote on the bottom. Arrange the apple slices starting from the outside. This step is quite long and can take 15-20 minutes.
  • Sprinkle with sugar and arrange slices of butter.
  • Bake for at least 1 hour at 170°C.

Nutrition

Calories: 412kcal