Michel Roux Jr’s puff pastry apple tart
- Published: 12 Oct 22
- Updated: 25 Mar 24
Michel Roux Jr shares his step-by-step recipe for perfect puff pastry apple tart (tarte aux pommes et calvados). Serve with chantilly cream.
Michel’s story A scion of the Roux family fine-dining dynasty, Michel began his career with a patisserie apprenticeship in Paris. For nearly 30 years he’s been chef-patron of two-Michelin-star restaurant Le Gavroche, opened in 1967 by his late father, Albert, and uncle, Michel Sr. He also oversees the food at London hotel The Langham and teaches at its cookery school, Sauce by The Langham. Michel Roux Jr’s classes are a chance to learn from the main man, while preparing a menu of his design. saucebylangham.com
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Serves 10 -
Hands-on time 20 min, plus chilling. Cooking time 30 min
Nutrition
- Calories
- 288kcals
- Fat
- 21g (12.8g saturated)
- Protein
- 2.5g
- Carbohydrates
- 20g (12.7g sugars)
- Fibre
- 1.4g
- Salt
- 0.1g
FAQs
How do I know when the tart is cooked?
It’s important the apple is cooked all the way through – and obviously if you put more apple on there, it’s going to need a little bit longer in the oven. Use the visual cues, a skewer to test – and read the recipe.
How do I crimp the pastry?
It doesn’t have to be fancy – it could be just pressing a fork along the edges. I pinch and fold the edges slightly, but that’s just me. Crimping the underside may seem counter-intuitive but as the pastry cooks it rises and curls round to reveal the crimping.
What’s the key to assembling the tart?
Don’t skimp on the apple – that’s important. The fruit does cook down, so you need to be quite generous. When you’re fanning out the slices, arrange them closely and overlapping, not flat – the filling should be slightly raised, so you get a nice amount of apple.
delicious. tips
If you’re quartering the apples in advance, toss in a little lemon juice and keep in the fridge to prevent them turning brown. The lower temperature and acidity in the juice slows down the oxidation that causes discolouration (this also works for avocados, artichokes, pears etc).
Make your own stewed apples by cooking peeled, cored chunks of apple in a pan with a squeeze of lemon juice and sugar to taste for 10-15 minutes until soft.