Tarte aux pommes

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Tarte aux pommes. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Tarte aux pommes is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It's easy, it is quick, it tastes yummy. They are fine and they look fantastic. Tarte aux pommes is something that I have loved my entire life.

Many things affect the quality of taste from Tarte aux pommes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte aux pommes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tarte aux pommes is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tarte aux pommes estimated approx 1h30 min.

To get started with this recipe, we have to prepare a few ingredients. You can cook Tarte aux pommes using 18 ingredients and 5 steps. Here is how you cook that.

Avec une déco à la façon Cédric Grolet ! 😋

Ingredients and spices that need to be Make ready to make Tarte aux pommes:

1. Pâte sablée
2. 70 g beurre doux
3. 40 g sucre glace
4. 125 g farine T55
5. 13 g poudre d’amande
6. 1/2 œuf
7. 1 pincée de sel
8. Crème pâtissière
9. 250 ml lait
10. 1/2 gousse vanille
11. 50 g sucre fin
12. 2 jaunes d’œuf
13. 30 g fécule de maïs
14. 3 pommes
15. Sirop
16. 100 g sucre
17. 100 g d’eau
18. 40 g jus de citron

Instructions to make to make Tarte aux pommes

1. Pour la pâte, mélangez le beurre pommade et le sucre glace. Ensuite ajoutez la moitié d’un œuf battu, puis la farine et la poudre d’amande tamisées.
2. Étalez la pâte entre deux feuilles de papier cuisson (épaisseur 3-4 mm) et laissée reposer 1h minimum voir toute la nuit. Ensuite, foncez dans un moule à tarte et cuire 15min à 170*
3. Pour la crème, faite bouillir le lait avec la gousse de vanille fendue quelques minutes. À côté, mélangez les jaunes d’œuf avec le sucre. Ajoutez la fécule de maïs. Versez ensuite un peu de lait sur le mélange et battez directement pour que les œufs ne cuisent pas. Reversez le tout dans la casserole avec le reste du lait. Laissez cuire sur feu moyen jusqu’à épaississement. Enfin, mettre la préparation à refroidir dans un plat et filmez au contact.
4. Faites un sirop en apportant à ébullition l’eau, le sucre et le jus de citron. Laissez bouillir 1 minute. Ensuite, évidez les pommes. Coupez les en deux et faites de fines tranches à la mandoline (1mm). Plongez vos tranches de pommes quelques instants dans le sirop tiède pour les ramollir et empêcher l’oxydation.
5. Finalement, mettez votre crème dans votre fond de tarte. Essayer d’égaliser un maximum, et disposez vos morceaux de pomme de façon à ce que cela forme une fleur. Bonne appétit !

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