If you’re quartering the apples in advance, toss in a little lemon juice and keep in the fridge to prevent them turning brown. The lower temperature and acidity in the juice slows down the oxidation that causes discolouration (this also works for avocados, artichokes, pears etc).
Apple dessert recipes · French recipes
Michel Roux Jr’s puff pastry apple tart
Michel Roux Jr shares his step-by-step recipe for perfect puff pastry apple tart (tarte aux pommes et calvados). Serve with chantilly cream. Michel’s story A scion of the Roux family fine-dining dynasty, Michel began his career with a patisserie apprenticeship in Paris. For nearly 30 years he’s been chef-patron of two-Michelin-star restaurant Le Gavroche, opened in 1967 by his late father, Albert, and uncle, Michel Sr. He also oversees the food at London hotel The Langham and teaches at its cookery school, Sauce by The Langham. Michel Roux Jr’s classes are a chance to learn from the main man, while preparing a menu of his design. saucebylangham.com
Vegetarian
Serves10
Hands-on20 min
Oven30 min
DifficultyEasy
Method
On a clean work surface, roll out the puff pastry into a large, 3mm-thick sheet. Using a bowl or plate, cut a circle about 25cm in diameter. Crimp the edge (see Roux’s Rules), then turn the circle over and lay it directly onto a flat baking tray. Chill in the fridge for at least 10 minutes.
Remove the pastry from the fridge and spread the stewed apple/apple sauce over it, leaving a 1cm border at the edges (this is to anchor the apples in place).
Heat the oven to 180°C fan/gas 6. Cut the apple quarters into slices the thickness of a two-pound coin. Working from the outside in, arrange them on the pastry, fanning them out (see Roux’s Rules). Use the largest slices on the outside and the smallest slices in the middle.
Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubes of butter. Brush the pastry border with the beaten egg yolk, then bake in the oven for about 30 minutes or until golden brown and risen around the edge (see Roux’s Rules).
For the chantilly cream, whisk the cream, icing sugar and vanilla seeds in a bowl until very soft (floppy) peaks form. Set aside until ready to serve.
When ready to serve, transfer the tart onto a serving plate. Warm a splash of calvados in a small pan. Ignite the alcohol with a match or lighter (be careful of your fingers) and pour over the tart. Serve immediately with the chantilly cream.
Nutrition
| Calories | 288kcals |
|---|---|
| Fat | 21g (12.8g saturated) |
| Protein | 2.5g |
| Carbohydrates | 20g (12.7g sugars) |
| Fibre | 1.4g |
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Michel Roux’s French apple tart is as delicious as you might expect. If I may dare to suggest an addition, I always apply a glaze as a final stage after the Calvados and before the addition of any cream/ice cream. I personally like the bite of a quince jelly applied with a pastry brush, but a dessert spoonful of any neutrally coloured fruit jelly will work, just warmed in the microwave enough to liquefy it. Perfection.