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Tarte Aux Pommes Tarte Aux Poires Organic Apple or Pear Tart Baked in French Puff Pastry
By Chef Julia Child


3 large Organic Apples crisp or 5 Organic Pears firm
Uncooked Tart Shell of Puff Pastry chilled 8 x 16 inches
1 cup Apricot Preserves strained
1/4 cup Sugar
Egg Glaze (1 egg beaten in a small bowl with 1 teaspoon Water)
Sweetened whipped cream or crème fraiche, garnish


Preheat oven to 450 degrees, and set rack in lower-middle level. Peel, quarter, and core the fruit; cut into 1/4 in slices.

Evenly fill prepared tart shell with fruit. Set tart immediately in lower middle of preheated oven, and bake for 20 minutes, or until sides of pastry have risen and begun to brown. Lower heat to 400 degrees and continue baking another 20 minutes, or until sides of tart feel crisp and rather firm. High heat is needed to cook the layers of pastry through; cover tart loosely with foil if edges are browning too much.

Remove tart from oven and place on a rack. Boil the remainder of the apricot preserves and 1 tablespoon sugar, stirring for several minutes until last drops to fall from spoon are sticky. Spoon or brush the apricot over the fruit to glaze it. Serve tart warm or at room temperature, in crosswise pieces. Garnish with lightly sweetened whipped cream or creme fraiche.


To prevent apples or pears from turning color (oxidizing) see cooking tip.