Tarte aux pommes


(For 4 - 6 portions)

Sweet pastry:

  • 250gr flour
  • 125gr caster sugar
  • 125gr salted butter
  • ¼ tsp baking powder
  • 1 medium egg


  • 10 pieces Anise Blossom
  • 350gr peeled and diced golden apples
  • 1 tbsp caster sugar
  • 100ml water


  • 1 punnet Atsina Cress
  • 12 to 15 pieces Anise Blossom
  • 2 golden apples
  • 50gr butter
  • 50ml apricot glaze


Sweet pastry:

  • Mix the flour and butter together first, then add the baking powder and the egg. 
  • Mix together until it forms a dough. Do not overwork. 
  • Let it rest for a few hours before use. 
  • Make, and prebake, the pastry case before adding the filling. 


  • Put all the ingredients together in a heavy saucepan and cook cover on a medium heat for 20 to 25 minutes. 
  • Put in a fine sieve with a muslin cloth and let drain gently for one hour in the fridge to remove the excess of water. 
  • Once cold and drained, fill the pastry case. 


  • Peel and cut the golden apples into fine slices and arrange them on top of the filling. 
  • Melt the butter and brush it on the apple before cooking. 
  • Cook in an oven at 220℃ for 15 to 20 minutes. 
  • Once completely cool, brush the apricot glaze on top and add the Atsina Cress and Anise Blossom. 

Recipe: Franck Pontais

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