Best Far Breton Aux Pommes Apple Pie Recipes

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QUATRE-QUARTS AUX POMMES: (APPLE UPSIDE-DOWN POUND CAKE)



Quatre-quarts aux pommes: (Apple Upside-down Pound Cake) image

I got this recipe from my French mother-in-law, although where she got it, I do not know. Anyway, I have translated the recipe and converted the measurments to US standard. I hope you all enjoy this yummy French cake as much as my family and I do!

Provided by frusakam

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

3 nice tart apples
15 sugar cubes
2 large eggs
1/2 cup granulated sugar
1/2 cup flour
1/2 cup butter, softened
1 teaspoon baking powder

Steps:

  • Preheat oven to 410°F (210°C).
  • In a non-stick saucepan, make a caramel sauce using the sugar cubes and 2 or 3 spoonfuls of water.
  • Once the caramel has reached a golden brown or"blond" color, pour in into a cake pan.
  • Tilt and rotate the pan so that the bottom is evenly covered with the caramel.
  • Peel the apples and cut them into large wedges.
  • Place the wedges onto the caramel.
  • Mix butter and sugar in a large bowl.
  • Add the eggs one at a time, then the flour and baking powder.
  • Mix well.
  • Pour batter over the apples.
  • Bake 30-40 minutes.
  • Let cool before removing from pan.

Nutrition Facts : Calories 321.1, Fat 17.2, SaturatedFat 10.3, Cholesterol 111.2, Sodium 193.7, Carbohydrate 40.2, Fiber 1.9, Sugar 29.7, Protein 3.5

TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)



Tarte Aux Pommes (French Apple - Custard Tart) image

The classic French Apple - Custard Tart. Unfortunately for me, I can never eat just one piece of this - the combo is heavenly!

Provided by evelynathens

Categories     Tarts

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

short pastry, for a 10 inch tart pan (Pate Brisee)
3 -4 medium firm granny smith apples
1/3 cup sugar, plus
2 tablespoons sugar
3/4 teaspoon ground cinnamon
1 egg
1/3 cup granulated sugar
1/3 cup sifted flour
1/2 cup whipping cream
3 tablespoons brandy or 3 tablespoons calvados
icing sugar

Steps:

  • For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.
  • Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.
  • For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.
  • For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.
  • Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.
  • Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.

CHARLOTTE AUX POMMES (APPLE CHARLOTTE)



Charlotte Aux Pommes (Apple Charlotte) image

Old French recipe a tasty dessert, wonderful especially in the fall or winter after a hearty soup supper.

Provided by Thymestudio

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

3 cups french breadcrumbs
1/4 cup butter
3/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
4 cups thinly sliced tart apples
1/2 cup apricot jam
3/4 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1 tablespoon rum or 1 tablespoon brandy

Steps:

  • Cook and stir bread crumbs in butter over medium heat until toasted and golden brown.
  • Mix sugar and lemon peel and cinnamon, set aside.
  • Place 1 cup bread mixture in greased souffle dish or casserole pan.
  • Top with half the apples and sugar mixture.
  • Spoon half the jam on top. Repeat, ending with 1 cup of bread crumbs.
  • Bake at 350 oven until apples are tender, about 35 - 40 minutes.
  • Beat whipping cream and 2 tablespoons sugar an dvanilla in chilled bowl until stiff. Fold in Rum or Brandy, serve with the Apple Charlotte.

Nutrition Facts : Calories 458.7, Fat 16.3, SaturatedFat 9.3, Cholesterol 45.8, Sodium 354.5, Carbohydrate 73.4, Fiber 3.5, Sugar 38.3, Protein 6.2

FAR BRETON AUX POMMES (APPLE PIE)



Far Breton Aux Pommes (Apple Pie) image

Make and share this Far Breton Aux Pommes (Apple Pie) recipe from Food.com.

Provided by katia

Categories     Dessert

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 7

4 apples
70 g butter
250 g all-purpose flour
250 g sugar
4 eggs
750 ml milk
1 dash salt

Steps:

  • Peel and slice the apples. Put the apple - slices in a casserole dish, add the butter and 70gr sugar and bake for 15 minutes at 350°F.
  • Meanwhile, beat the eggs, with the rest of the sugar. Add the milk and the flour to make a soft dough.
  • Allow the apples to cool.
  • When apples are cooled, put the batter on top of the apples and bake for 60 minutes at 350°F.

Nutrition Facts : Calories 571, Fat 17.8, SaturatedFat 9.9, Cholesterol 183, Sodium 200.8, Carbohydrate 92.1, Fiber 3.3, Sugar 51.6, Protein 12.8

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