Tarte aux Pommes Nougat

Tarte aux Pommes NougatTarte aux Pommes Nougat is from Jacquay Pfeiffer’s book, ‘The Art of French Pastry’,  I bought this book over two years  ago and now  it is my bible.



Jacquay, the son of a French baker from Alsace, is
the co-founder of the French Bakery School in Chicago. Jacquay’s book is   a series of  pastry  master classes that give very detailed information about the craft and skills required for French pastry making. The book  builds on the basics, giving you an understanding of the sciences behind the ingredients and how they interact with one another.


Tarte aux Pommes Nougat


Tarte aux Pommes Nougat


The pastry case for Tarte aux Pommes Nougat is Pate Sucree – The sweet pastry dough needs to be made at least one day before required and left to rest in the fridge overnight. Ideally the butter used should be French butter (82% fat), I use the President brand.  Almond flour is finely ground almonds. 
This recipe is sufficient for 8 tart tins with removable bases (12cm in diameter).


Ingredients For the Pate Sucree Pastry (sweet pastry):
168 grams Butter (French with 82 per cent butter fat)

1/4 teaspoon sea salt
112 grams icing sugar
39 grams finely ground almonds
7 grams vanilla extract
2 medium eggs
315 grams plain flour


Stage 1
Tarte aux Pommes NougatCream the butter and sea salt in the mixer on a medium speed for  60 seconds. Add the sugar and combine on a low speed. Add  the almonds and vanilla and combine again on a low speed for 60 seconds. Gradually add the  eggs and a quarter of the flour and beat on a low speed until incorporated.   Scrape down the sides of the bowl and then add the remaining flour.  When incorporated take the dough out of the bowl and place on a large sheet of cling-film.  Pat the dough down until it is 1/2  inch thick.   Wrap in  cling-film  and put in the fridge overnight.


Stage 2
MINOLTA DIGITAL CAMERALightly butter 8 tart rings (12 cm). Take the dough out of the fridge and cut into 2 equal portions. Return one portion to the fridge and leave the second one to come to room temperature for 10 minutes. Dust the work surface with flour.  Tap gently on the dough with the rolling pin to make it more pliable. Roll out the dough evenly to a thickness of  1/4 inch. Line the tart rings and, using a fork, perforate the bottoms of the tarts then put in the fridge for one hour.


Stage 3
Tarte aux Pommes NougatPre-heat the oven to Gas Mark 3/325 degrees F. Line each individual  tart case with parchment  paper and fill with baking beans or rice. Put in the oven.  After 15 minutes take out of the oven and remove beans and parchment paper. Put back in the oven for 10 minutes until the tarts are a light golden brown colour.  Remove from the oven and put on a rack to cool.. Once cooled they can be stored an airtight container until you are ready to add the filling or the can be stored in the freezer.



Ingredients for the Apple and Nougat Filling
370 grams braeburn or bramley apples, peeled and cored ( I prefer the  tartness of bramley apples against the sweetness of the nougat topping)
6 grams lemon juice
27 grams French butter
40 grams dark muscavado sugar
8 grams vanilla extract


Nougat Topping
56 grams egg whites

56 grams granulated sugar
56 grams sliced almonds
Pinch of cinnamon


Tarte aux Pommes Nougat
Preheat the oven to Gas mark 3/180C. Line a baking sheet with parchment paper.Cut the apple into 1/2 inch dice and toss with lemon juce in a bowl. Heat a large skillet over high heat and add the butter. Wait unitl the butter starts to go brown  and the add the apples, sugar, and vanilla. Saute until golden brown, about 5-7 minutes, turning when one side is brown, Turn the apples out onto the lined  baking sheet, spreading them evenly, and leave to cool.


Stage 2
Tarte aux Pommes NougatTo make the nougat/topping – beat the egg whites lightly in a bowl. Stir in the almonds,sugar and cinnamon, Spread the topping evenly over the apples. Put the tarts back in the oven  and bake for 25-30 mins or until the crust and topping are golden brown.  Remove from the oven and cool on a rack.  



Tarte aux Pommes Nougat


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