Chefdruck Recipe: Tarte Aux Pommes

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By Vanessa Druckman

Prep Time: 60 minutes
Cook Time: 45 minutes

First, make the dough. Combine the flour, salt and baking powder in a food processor fitted with a metal blade. Pulse 2 or 3 times quickly to mix.

Cut the butter into 1 tbsp pieces and add to food processor. Pulse over and over again very quickly until the mixture looks like coarse cornmeal. You should not be able to see any more large pieces of butter.

Scatter 1 tablespoon of tap water on the butter and flour mixture and pulse 5 to 6 times. The dough should begin to hold together. If the mixture still appears dry and crumbly, add more water, 1 teaspoon at a time.

Remove the dough from the food processor. In your hands, roll it into a uniform ball. Place it on a piece of plastic wrap. Press it down into a 6-inch disk and cover with another piece of plastic wrap.

Refrigerate the dough until firm, or until you are ready to use it, about an hour, to help the crust come together.

Remove the crust from the fridge and give it 10 minutes to come to room temperature.

During that time, preheat the oven to 350 degrees and grease your pie mold.

Roll out the pie crust to fit the pie mold. Lay it carefully into the greased pan so the crust reaches the top. Fix any holes and place in the oven for 15 minutes, until the crust is baked and just beginning to darken.

Peel and slice the apples as thinly as you can. Or if you're very brave, use a mandoline to get them wafer thin. Place them in a lemon ice bath (made with the juice of the 1/2 lemon listed above) until you are ready to put them on the pie so they don't lose their color.

Once the pie is lightly browned, remove from the oven and lay the apple slices on top, overlapping slightly. Feel free to lay them out in a pretty circular pattern or in a wild and crazy mess, whatever your preference is for the final look of the pie.

Heat the apple jelly in a small saucepan with 1/4 cups of water to make a glaze.

Once the pie is completely covered with apples, brush the top generously with the apple jelly glaze.

Cook for 20 minutes in the oven and then dot the top of the pie with a few chunks of butter. Cook for another 10 minutes.

Serve either warm or cold. Enjoy!

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