Norbert Tarayre, now more focused on the kitchens of Paris’s Hôtel George V than on TV, still delights his followers online. On Instagram he posts family-friendly dishes, and his grandmother’s apple tart is one he often returns to. Warm, buttery and caramelized, this version uses a quick shortcrust and a crunchy base trick that keeps the tart perfectly textured.
Ingredients for six servings — what you’ll need
Shortcrust pastry (pâte brisée)
- 250 g all-purpose flour
- 125 g butter, softened
- 15 g granulated sugar
- Freshly grated tonka bean (or a touch of vanilla)
- 70 g cold water
Filling and finishing
- 3 organic apples
- 40 g butter, in small knobs
- 50 g brown sugar
- 30 g flour + 40 g almond meal
- Apple compote (a few tablespoons)
- 1 vanilla bean (optional)
Step-by-step: how to assemble Norbert Tarayre’s apple tart
- In a large bowl, combine flour, softened butter, sugar and a little grated tonka bean.
- Work the mixture with your hands until sandy, then add the water and knead briefly into a ball.
- Roll the dough out right away; this recipe calls for no resting time.
- Press the dough into a tart pan, pushing the edges inward to form a neat rim.
- Mix the flour and almond meal in a small bowl; sprinkle this mixture over the base.
- Add a few spoonfuls of apple compote onto the almond layer. Do not spread it; keep it as a cushion to soak excess moisture.
- Using a mandoline or a sharp knife, cut the apples into thin slices. You may leave the peel on if they are organic.
- Arrange the apple slices in overlapping circles to create a rosette pattern across the tart.
- Dot the surface with the 40 g of butter and scatter the brown sugar or vanilla bean seeds evenly.
- Bake at 200°C for about 25 minutes, until the apples are tender and the top is golden.
- Let the tart rest slightly before serving so the filling sets.
Practical tips and small tricks for a perfect tart
- No dough chill needed: this shortcrust is designed to be quick. Work it lightly to avoid toughness.
- Almond-flour trick: the flour and almond mix creates a dry layer that soaks up juices and keeps the crust crisp.
- Use a mandoline for uniform slices and an elegant finish.
- If you like a caramel touch, sprinkle a little extra brown sugar before baking.
- Serve warm with a spoonful of crème fraîche or a scoop of vanilla ice cream.
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