Saturday, October 9, 2010

Tarte Nougat Pommes (Apple Nougat Tart)



If there was just one, only one, fall apple dessert that I was allowed to make (or be arrested by the food police), it would be this one.

We picked some beautiful Macoun apples the other day, and the gal guaranteed not only were they excellent for eating, but great for baking too.

This apple held up, never got mushy, and was so sweet and delicious. I am hooked.



The nougat on top is made from egg whites, almonds and sugar and gives the tart a nice almondy candy crunch taste.

You can make a pate sucre or use store bought puff pastry.

I made this in a springform pan, but a tart pan w/ a removable bottom would be good too.

It's very simple to make and very impressive.

The recipe is from a wonderful bakery called Aux Péché Mignon (it means "guilty pleasures") located in a Paris suburb called Malakoff, about a minute outside of Paris. This is a famous tart from this patisserie and the recipe is courtesy of Linda Dannenberg's beautiful book Paris Boulangerie Patisserie.

Tarte Nougat-Pommes:

1 recipe for pate sucre or frozen puff pastry, defrosted (Dufour brand is best for this tart, because it has a lot of butter in it)

Roll out your pastry to fit a 9" tart or springform pan, keep the dough in the fridge for an hour while preparing the apples.

5 apples (I used Macouns), peeled and sliced into 8 thick slices
4 tbsp butter
3 tbsp sugar

Nougat:

1 1/4 cups plus 2 tbsp of slices almonds
1/4 cup plus 3 tbsp sugar
3 large egg whites

Rub a cut lemon on the apple slices so they don't turn brown, while you're slicing them.

In a large heavy skillet, cook your apple slices in the butter, adding the sugar at the last minute of sauteing. You want them to be golden brown, but still hold their shape. Mine took about 7 minutes. Turn off heat and set aside.

For the nougat, mix the almonds, sugar and egg whites, not beating the whites, just incorporating them.

Pour the cooked apples and juices into the prepared pastry and pour the nougat mixture on top.



Bake in a 375F oven for 30-35 minutes.



Let rest 30 minutes, then remove the tart ring.

Slice with sharp knife and serve.
No whipped cream needed.



7 comments:

Lisette said...

I love apple desserts...this one is exceptional!
Love the almond nougat topping.

Claudia said...

I am going to try this with guava slices. The almond nougat topping would be wonderful on it.

Auntie Lollie said...

i just love apple desserts this time of year, and this looks delicious and easy.

Anonymous said...

This really looks so wonderful. I can't wait to try this. I wonder what other uses for the nougat mmmm.....? Thanks

Tom @ Tall Clover said...

Assembly required! But it sure looks like it's worth it. What a delicious combination, one that I'll try this weekend for a fall potluck. Thanks!

Foodelf said...

Stacey - this tart was HEAVEN! It's the dark horse best dessert of the year and I agree with you that if there could be only one fall apple dessert - this would be it.

The nougat topping was a revelation! I took the tart to a dinner party and it was polished off at the speed of light. Thanks so much!

Foodelf said...

I made this tart for probably the twelfth time and had to tell you that it's still my favourite apple tart. I took it to another dinner party where it was gobbled up so quickly, I barely got a slice myself.

I've always made it with puff pastry, but I think I'd like it even more with pate sucre. Which gives me an excuse to make it again, perhaps to take to the office.

Thanks again for this delicious treat.