Photo: Lila la Loop
French apple tart – regional ingredients and French refinement
Nestled among rolling hills and old orchards surrounding the Baldeneysee The apples that give this French apple tart its distinctive character ripen in late summer. Originally from the kitchens of Normandy, this dish has found a unique home in the Ruhr region: the combination of rustic elegance and down-to-earth freshness reflects the region where tradition and change are closely intertwined.
French sophistication - regional products
The Tarte Tatin, or classic Tarte aux Pommes, is a perfect match for the apples that thrive on the Ruhr hills – whether from your own garden or from orchards tended for generations. Their sweet and tart flavor harmonizes ideally with the buttery shortcrust pastry, bringing an autumnal and wintery warmth to the table that combines both French sophistication and regional produce.
Balanced sweetness and acidity
For a French apple tart, varieties that offer a balanced ratio of sweetness and acidity and retain their shape during baking are particularly suitable. If you're using apples from your own garden or from the Ruhr Heights near the Baldeneysee, these varieties are ideal: Boskoop (strongly tart, aromatic; retains a nice bite when baked). Cox Orange (delicate, complex aroma with a hint of sweetness; rather small, but intensely flavorful). Elstar (fruity, slightly tart; grows in many gardens around the Baldeneysee). Berlepsch (an old variety with a strong aroma; often available from local growers).
Tipp: Apple test before baking
When using apples from your own garden, a little test is worthwhile: Cut off a slice, bake it briefly in the oven, and check if it retains its texture and doesn't become too sweet. This way, you can find your personal tart favorite from your own garden or from regional producers around the Baldeneysee.
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 25 minutes | 1 | simply | German |
Ingredients
For the dough 300 g flour
75 g icing sugar
100 g salted butter
1 tbsp crème fraîche
1 egg
For the topping 2 cl Calvados
1 tbsp lemon juice
5 apples
3 eggs
75 g sugar
300 g cream
150 g crème fraîche
For flambéing 12 cubes of raw cane sugar
4 cl Calvados
Besides that Butter for the mold
Flour for rolling
preparation
1. Sift the flour and powdered sugar together and combine with the remaining sugar to form a smooth dough. Wrap the dough in cling film and chill for 1 hour.
2. For the topping, mix Calvados and lemon juice in a bowl. Peel, quarter, and core the apples, then toss them several times in the Calvados mixture. Cover and let marinate for about 30 minutes.
3. Preheat the oven to 180°C (350°F). Butter a springform pan. Roll out the dough on a lightly floured surface. Line the pan and sides with the dough. Prick the base several times with a fork. Distribute the apple pieces over the dough. Beat the eggs and sugar until very foamy. Stir in the cream and crème fraîche and spread evenly over the apple pieces.
4. Bake the tart on the middle rack for about 35 minutes. After baking, let it cool and carefully remove it from the pan. Place cubes of raw cane sugar on some apple slices, soak them with warm Calvados, and flambé at the table.
| Recipe by: |
|---|
| Bianca Killmann |