Recipe: The italian-french tarte aux pommes by Sophie

Hey there bumblebees,

my lovely sister Sophie from Sophie´s Addictions shares a traditional recipe from my family. She bakes it for every party we have. I am sad, I can´t eat it, as it is soooo good. I loved it as a child! I added alternatives for lactosefree and low fructose-version. So here we go:

Here is a recipe that is not fructose-, gluten- or anything-free for that matter. This a recipe that has been well used in our family and it comes from an old, italian family friend, who’s also called Anna. Annas just make the best cakes!

The tarte aux pommes

So it’s an apple tarte with a cream-pudding-like-something to it, which makes it just incredibly delicious. It’s actually my grandma’s favorite cake.

The recipe in original state

Ingredients Batter:

  • 150 grams flour (use spelt for healthy alternative)
  • 50 grams butter (use lactosefree Version for lactosefree version)
  • 100 grams water
  • a pich of salt and a sway of olive oil

Just mix the ingredients together until it forms a batter. The batter is quite sticky, so don’t be out off by that. Just try to get the batter into a 26cm springform pan. It is possible, but not that easy to manage.

Ingredients Filling:

  • 2 apples (try apricots for a low fructose version)
  • 2 eggs
  • 6-8 tablespoons of sugar (use dextrose for a low fructose version)
  • 3 teaspoons of cornstarch
  • 250 grams of cream (use lactosefree Version for lactosefree version)
  • 50 grams of milk (use lactosefree Version for lactosefree version)

Slice the apple in rather thin slices and organize them into the pan with the batter, as you prefer. I like to out the around the outside, as you can see in the picture. Then, in a bowl, mix all the other ingredients together, until smooth. You can then pour the filling into the pan, over the apples.

My sister made it for Mother's Day

Preheat the oven to about 200 degrees Celsius and put the tarte in. Leave it for around 20-30 minutes, so basically until it has a nice colour and the cream part isn’t fluid anymore.

Before you take the tarte out of the pan, you should let it cool for at least 40 minuted, otherwise it’s prone to get ruined 😉

Hope you enjoy and tell me if you liked it!

XOXO Sophie

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