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Tarte Nougat-Pommes


cookman
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I was lucky enough to be in France recently and discovered this tart, the tarte nougat-pommes. As soon as I tasted it, I knew I had to figure out how to recreate it at home. On careful inspection, the tart appeared to be made of pate sucree, a layer of frangipane, apple, then a great crunchy /caramelized almond topping.

Does anyone have a recipe for this tart?

Here's what it looked like:

gallery_12686_2723_70761.jpg

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On careful inspection, the tart appeared to be made of pate sucree, a layer of frangipane, apple, then a great crunchy /caramelized almond topping.

Sounds like you've got it worked out!! :biggrin:

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On careful inspection, the tart appeared to be made of pate sucree, a layer of frangipane, apple, then a great crunchy /caramelized almond topping.

Sounds like you've got it worked out!! :biggrin:

That was my thought too. Seems like a standard apple frangipane tart plus the nut topping. Only question is whether the nuts and caramel are prepared separately and applied after baking, or before baking.

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It's the technique that I'm trying to figure out. I'm guessing that the apple is raw when it is put into the tartlette shell and then the almond topping is put on as it's going in to the oven (based on the fact that there seemed to be space between the topping and the underlying apple.) Then, there's the question of what the almond topping is made of, and how they get it to drape so well over the whole tart.....

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I have a recipe for a large apple nougat tart, that uses puff pastry and cooked apples. But the topping, which looks similar to this is made of 100g sliced almonds, 100g white sugar and 3 egg whites. You beat the egg whites lightly with a fork and then combine all the ingredients and pour on the tart. I will admit this topping looks a bit more caramely than mine. But you could try the tart with raw apples piled up and the nougat poured and shaped on top of them. The nougat might set before the apples shrink, creating the effect.

Edited by rickster (log)
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I have a recipe for a large apple nougat tart, that uses puff pastry and cooked apples. But the topping, which looks similar to this is made of 100g sliced almonds, 100g white sugar and 3 egg whites. You beat the egg whites lightly with a fork and then combine all the ingredients and pour on the tart. I will admit this topping looks a bit more caramely than mine. But you could try the tart with raw apples piled up and the nougat poured and shaped on top of them. The nougat might set before the apples shrink, creating the effect.

That looks awesome.....I have to make it. If it doesn't look caramely enough when it comes out of the oven, then I will pour some caramel over the top (the sugar/water kind). If you look really closely at the picture, it looks like something was poured over the top after it came out of the oven. :unsure:

Or the sliced almonds were really doused in the egg white/sugar solution?

Edited by chefpeon (log)
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I have a recipe for a large apple nougat tart, that uses puff pastry and cooked apples. But the topping, which looks  similar to this is made of 100g sliced almonds, 100g white sugar and 3 egg whites. You beat the egg whites lightly with a fork and then combine all the ingredients and pour on the tart. I will admit this topping looks a bit more caramely than mine. But you could try the tart with raw apples piled up and the nougat poured and shaped on top of them. The nougat might set before the apples shrink, creating the effect.

Thanks to Rickster's help, I made my first attempt at making this tart tonight. Pre-baked pate brisee pastry shell, a layer of frangipane, half a peeled and cored apple, then draped with the almond/sugar/egg white mix (I only used 2 egg whites with 100g almonds and 100g sugar, because it seemed too runny with any more egg white.) My original guess that the apple starts out in the raw form seemed to be correct, as I did get a nicely-domed almond topping, even though the apple shrank down on baking.

The resulting almond topping appeared dull and dry looking, in contrast to the original, which was shiny. So, either there is a glaze put on top, or there is something else in the almond mixture that turns shiny when baked. I'm experimenting with some options at this point, and will report back....

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  • 2 weeks later...

Hi!

Thank you for this great looking inspiration! I will have to try this one too!

My guess would be to follow the procedure you had in place - short crust, frangipane, raw apple. As a topping I would like to suggest a Florentiner/Bienenstich topping (cooked mixture with sugar, butter, honey, cream - and sliced almonds added, then spread on top). It is cooked to soft ball stage I believe.

Let me know if you need more specifics.

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With trial and error, I have been able to come close to recreating this tart. I use half of a raw apple, then pat a mixture of almonds/egg white/sugar (see earlier posts) over the surface before baking. The result is a nice domed almond top, but the finish is very dull right out of the oven. A bit if strained apricot glaze on top makes the tart look just like the original. And, it tastes great!

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Talk about pastry porn! I would have asked the pastry chef for the formula, but that is me. If you do figure it out, please post it! I would love to add this to my collection.

Taking a look at the picture, it looks like the nougatine is in thin flakes over the apples? If that is the case, I would not be surprised if the nougatine was made first, poured on a silpat, smashed, and then spread over the tart. The time in the oven would slightly melt the nougatine and meld the shards together like you see there... I think.

Good luck!

Dan

Edited by DanM (log)

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

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I'm guessing the topping is just a almond tuile that's made apart from the tarte. It's draped over the apple just after it's removed from the oven (when it's still malleable, as it hardens quickly), like this pecan tuile I made for a cake.

Edited by fooey (log)

Fooey's Flickr Food Fotography

Brünnhilde, so help me, if you don't get out of the oven and empty the dishwasher, you won't be allowed anywhere near the table when we're flambeéing the Cherries Jubilee.

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