CakeSliceBakers: Tarte Aux Pommes

We loved this! I added cinnamon to the apple filling, and golden raisins, used an apple butter glaze on top instead of apricot and served it with homemade ice cream and caramel sauce.


I’ve made plenty of tart doughs over time, but I do have to say that I REALLY liked the recipe from World Class Cakes, and will be revisiting this dough again. This is also the first recipe from this book that I immediately said hand’s down, I’d make again. It really was THAT good, and I had no problems with the recipe AT ALL!


We continue to bake from “World Class Cakes” by Roger Pizey!
This month Cake Choices are…
Ginger Cake p.70
Scandinavian Cardamom Coffee Cake p.112
Chocolate Kugelhopf p.214
Tarte aux Pommes p.249

Please click below to see which cake choice other members baked up!

10 Comments Add yours

  1. Elle says:

    Look amazing…so professional and delicious. Glad the recipe is a good one…will have to try it.


  2. SusanB says:

    Beautiful and looks so tasty!


  3. Sandra Garth says:

    It’s beautiful! When I make it again I will make some of the same changes you did. It needed a bit of spice and definitely more sugar. I love that you made it in a rectangle tart pan.


    1. Sarah B. says:

      I don’t own a round pan!


  4. I will be trying this now that you are the second one to love the dough! I love the rectangular shaped tart pan. Lovely!


    1. Sarah B. says:

      It says to cream the butter and powdered sugar- cream it VERY WELL and don’t skimp on the chill time or the rest time to prevent cracking when you roll it out.


  5. Felice says:

    Wow, Sarah fantastic job on the tarte au pommes. I am looking forward to trying this recipe since it seems it is a big winner.


  6. Beautiful tart! Looks delicious and love the colour! I’m glad that there’s no flaws in this recipe!


  7. Anabel Arias says:

    Lovely lovely lovely! Nicely done!


  8. Emily says:

    Love the gorgeous colors! Looks good both as a header picture for your blog, and post!


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