The Recipe · No.784 · Tarte aux Pommes

Tarte aux Pommes, and Where to Source It

Spread a layer of thick apple compote under the sliced apples so the tart stays moist without going wet. A brush of warmed apricot jam the moment it leaves the oven seals the fruit and gives it the glossy sheen.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min
Cook40 min
Makes8 servings
CuisineFrench
Cook it with
Air fryerSheet pan
Can you make Tarte aux Pommes in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Baking apples
A tart, firm apple for the compote and the fan. A good orchard apple has real flavor.
6 large
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Sweet pastry shell
A sablée dough, fitted to a tin and chilled. An all-butter shell bakes crispest.
1 shell
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Butter
Brushed over the apple slices before baking. A good butter browns them.
2 tbsp
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Sugar
To cook the compote and dust the top. An unrefined sugar adds depth.
1/3 cup
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Apricot jam
Warmed and brushed on hot for the glossy glaze. A real fruit jam is best.
1/4 cup
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Make compoteCook some of the apples with a little water and sugar to a thick, smooth paste, then cool.
  2. Fill the baseSpread the compote over the pastry base.
  3. Fan the slicesLay the thin apple slices in tight overlapping rings over the compote.
  4. Bake and glazeBrush with butter, bake at 375F until golden, then brush warm apricot jam over the hot tart.
Part Three
The Toolkit

Tart pan · Pastry brush · Apple corer

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