(Accidental) Tarte aux Pommes

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I am a kitchen novice. I have to start this post with that. When I saw Steph’s delicious-looking strawberry-raspberry tart I thought , “A hah! Something that I can make for my teachers as a thank you!” Should have gone with something like banana bread. Or a box of Petit Ecolier cookies.

The pie crust turned out fine, I had to add a bit more to the recipe because my pie pan is a little bigger, but for someone who’s never made pie crust, I was pretty pleased.

The custard, on the other hand, was another story. I don’t think I gave myself enough time. Patience is a virtue I do not possess. It thickened unevenly, the bottom of the custard getting a pudding-like texture and the top remaining liquid. “Perhaps this is normal,” I thought to myself. I put it in a dish, covered it with plastic wrap and stuck it in the fridge and I left for brunch. (First mistake, giving myself only 30 minutes for the custard.) When I came home, it was still liquid. I put it back on the stove, added some flour and stirred. No luck. I think that made it worse.

Fortunately, on my way home from brunch, I thought of a contingency plan: Tarte aux pommes! I had seen it made before, with a sauce similar to the sauce I had created poured in between the apples. So, I bought four enormous golden delicious apples, sliced up two, put them into the pie crust, preheat the oven to 180C (355F) and popped it in for 20 minutes. And voila! It looks as good as it tasted.

Tarte aux Pommes with Buckweat Oat Crust


From Steph’s entry

3/4 cup unbleached all purpose flour
1/4 cup buckwheat flour
Handful of old-fashioned oats
1/3 cup unsalted butter
2 tablespoons of honey
splash of water

Take all the dry ingredients and mix well in a bowl. Then grab the last 3 ingredients and heat them in a medium skillet over medium heat.
Set the oven to 350 degrees and press your dough onto a 10 inch tart pan. Jab the bottom of the crust a few times with a fork and stick it in the oven for 15-20 minutes or until golden brown.


Two large, golden delicious apples, peeled, and cut into thin slices

Juice of ½ of a lemon


Custard (also from Steph's recipe)

2 egg yolks

3 tbsp sugar

3 tbsp flour

1 cup of milk

2 tbsp cream

Dash of salt

Capful of vanilla

For the cream, whisk yolks, sugar, flour, vanilla, and salt in a pan until smooth. Heat milk until it simmers. Whisk milk into egg mixture bit by bit, whisking over low heat. Stir in cream when mixture begins to thicken (but doesn’t resemble pudding, then it’s actually custard.) Let cool and refridgerate a few hours.

Preheat the oven to 350F.

Peel and core the apples, then slice them thinly. Sprinkle them with a bit of lemon juice so they don’t brown.

Fill the pie crust with the apple slices in a circular pattern, covering the visible pie crust. Pour the cream over the apples and sprinkle with cinnamon. Rotate the pan to evenly distribute the cream. Sprinkle with cinnamon.

Put the pie into the preheated oven and cook for 15-20 minutes, until the apples are golden.



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