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Tarte fine aux pommes

Australian Gourmet Traveller recipe for tarte fine aux pommes.

By Emma Knowles
  • 20 mins preparation
  • 40 mins cooking plus resting
  • Serves 4 - 6
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Tarte fine aux pommes
The elegant simplicity of an apple tarte fine is hard to beat, although a drizzle of slightly tart verjuice syrup certainly adds a little je ne sais quoi. A dollop of crème fraîche is the ideal accompaniment.


  • 375 gm puff pastry (see our puff pastry recipe here)
  • 60 gm caster sugar
  • Scraped seeds of 1 vanilla bean
  • ½ tsp ground cinnamon
  • 3-4 small Granny Smith apples, unpeeled
  • 40 gm butter, melted
Cinnamon-verjuice syrup
  • 220 gm (1 cup) caster sugar
  • 150 ml verjuice
  • Thinly peeled rind and juice of 1 orange
  • 3 cinnamon quills
  • 1 vanilla bean, split, seeds scraped


  • 1
    Preheat oven to 200C. Roll out pastry to 3mm thick, place on a tray and refrigerate to rest (30 minutes).
  • 2
    Meanwhile, for cinnamon-verjuice syrup, stir ingredients and 80ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until a light syrup forms (10-15 minutes). Remove from heat and set aside.
  • 3
    Cut out a 23cm-diameter round from pastry, place on an oven tray lined with baking paper and set aside. Rub sugar, vanilla seeds and cinnamon in a bowl to combine, then pass through a sieve and set aside. Trim ends from apples, thinly slice on a mandolin (discard seeds), then layer over pastry in concentric circles, leaving a 1cm border. Brush apples with half the butter, then scatter half the sugar mixture evenly over and bake until starting to puff and turn golden (10-15 minutes). Remove from oven and brush with remaining butter, scatter with remaining sugar, then return to oven until dark golden and cooked through (20-25 minutes; cover edges of pastry with foil if they start to darken too much). Serve warm drizzled with cinnamon-verjuice syrup and with crème fraîche.