Tarte aux Pommes Bretonne (Breton Apple Pie) is a traditional French recipe (from Brittany) for a classic dessert apple pie of apples and apple compote baked in a puff pastry shell with a vanilla-flavoured batter. The full recipe is presented here and I hope you enjoy this classic French version of: Breton Apple Pie (Tarte aux Pommes Bretonne).
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Ingredients:
1 batch frozen Puff pastry, thawed
500g of apple compote
4 Apples, peeled and diced
75g of butter, melted and cooled
90g of sugar
1 tbsp of vanilla extract
40g of flour
2 Large eggs
Method:
Use the puff pastry to line a tart tin and set aside.
In a mixing bowl, beat together the melted butter, sugar, vanilla extract and eggs. Beat until pale and thick then sift over the flour and mix to form a creamy batter.
Spread the apple compote on top of the puff pastry base then add the cider apples. Top with the batter.
Transfer to an oven pre-heated to 190°C (gas mark 6). Bake for 30 minutes then reduce the oven to 180°C (gas mark 6) and bake for a further 30 minutes (if the top of the cake is browning too quickly cover with a sheet of foil).
Remove from the oven and allow to cool for 10 minutes. Sprinkle icing sugar over the top and serve warm.
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