Pom pom pom, envie de pommes – Tarte aux pommes aux raisins secs et calvados


tartepomme2webThere are as many apple tart recipes, than there are people…I bought tons of apples for my parakeet Pepita (it turned out she is a girl) but then I have ants all over the place, that drives me insane and they go all over the place or if they find a crumb, they start invading. I left an apple slice in Pepita’s cage and here we go ants are back. Not sure yet how to get rid of those, but so far the store products don’t work. I cannot leave anything out. No other option than baking and eating it fast.

Apple tart is a French classic. In Lorraine region of France where I grew up, they use what they call “migaine” actually that word is only used in that region to describe a cream/egg mixture to fill in the fruit tarts. If you go to Paris and talk about “migaine” with a Parisian, he has no idea what you are talking about and would think you are making it up.

I have another version of apple tart with a layer of apple sauce on the bottom that is delicious as well, sometimes I like it with “migaine” and flavor it with calvados that enhances the natural apple flavor, since Calvados is a liquor made with apples.

This dough is a little different from a traditional pâte brisée, where the butter quantity comes in half of the quantity of the flour. I always like to add almond flour to my regular flour to give it a little kick. When I use my rectangular molds like that one, usually I have leftover dough. If you use a larger mold, that dough quantity would be enough, then you might need to adjust apple quantity as well.

Ingredients for 6-8

  • 2 eggs
  • 2 golden apples one a kind with tender flesh
  • 3 tbs crème fraîche
  • 1/2 cup milk or almond milk
  • 2 tbs calvados
  • 3 tbs brown sugar
  • 1 tbs golden raisins

For the dough

  • 7 oz (or 200 g) flour
  • 1.7 oz (or 50 g) almond flour
  • 2 tbs sugar
  • 3.5 oz (or 100 g) butter, cut in pieces
  • 1 yolk
  • a little water


For the dough

In a mixing container, mix flours together. Add sugar and yolk, butter and start mixing ingredients. Add a little water gradually to obtain a nice texture and consistency. Wrap in a plastic foil and let it rest in the refrigerator for about 30 minutes.

For the tart

Using a rolling pin, spread the dough and place in a round tart pan. Place apple slices nicely.

In a mixing bowl, mix eggs, cream, sugar, raisins, calvados and milk. Mix all ingredients well. Pour the mixture on top of the apples and cook in a pre-heated oven at 370F for about 30 minutes or until the tart is cooked.

Serve lukewarm with whipped cream , vanilla ice cream