Apple tart - warm or cold (Tarte aux pommes) from Mastering the Art of French Cooking, Volume One (page 635) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rum, Cognac, or vanilla extract for Calvados.

  • Ishie1013 on March 05, 2024

    Delicious and pretty if a bit fussy and the edges of the apple tart got a tiny bit singed, but it still was really good, and I've never cooked with apricot jam and apple brandy but it made for a wonderful tart.

  • kaityblueeyes on October 25, 2022

    So delicious! I love the dual texture of the apple sauce and the lightly toasted apples on top. The apricot glaze adds another layer of flavor. Yum!

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