Posted by: marthabernie | August 18, 2014

MEME’s APPLE TART (Jacques Pepin) – Revisited

This is a recipe for an apple tart that I found in one of Jacques Pepin’s cookbooks, Essential PepinHis mother made this “famous” apple tart every day in her small Lyon restaurant, Le Pelican.  I love simple recipes that use apples, and this one fills the bill.  I’ve made it at least half a dozen times with success, and when in Ireland earlier this year, I could not find vegetable shortening locally in the small village and did not want to use lard, so we tried it with butter and it was fine.  The trick is achieving tender and crumbly pastry through use of the shortening, baking powder and warm milk.


1-1/4 cups all purpose flour

1 teaspoon sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons vegetable shortening or lard, at room temperature

1/4 cup milk, heated to lukewarm


2 pounds Golden Delivcious or McIntosh apples (6 medium)

3 tablespoons sugar

2 tablespoon unsalted butter

Preheat oven to 400 degrees F with a rack in the center.  Combine the flour, sugar, baking powder and salt in a bowl.  Add the shortening and mix with a spoon or your hands until the mixtures feels and looks sandy.  Add the warm milk and stir rapidly for a few seconds, until the dough is well mixed.  Press the dough into a 9 inch quiche or tart pan with a removable bottom until it is even on the bottom and up the sides.  Set aside.

Peel the apples, quarter them and remove the cores.  Arrange the apple quarters, cut side up, in circles on top of the dough and sprinkle the sugar evenly over them.  Cut the butter into small pieces and dot the apples with the butter.  Place the tart pan on a cookie sheet and bake for one hour, or until the apples are browned and crusty.  Let cool to lukewarm, then cut into wedges and serve.  Fresh whipped cream goes nicely with this dessert.

NOTES:  My tart pans are not the removable bottom type, so I’ve used other types of pans with this recipe with success.  Also, in Ireland the oven was an AGA, and the tart cooked fairly quickly but still OK.  I’ve sometimes added a little more sugar to the pastry, and once used brown sugar on top of the apples, all with success.



  1. I have made this numerous times..everyone loves it..and is soooo easy.


    • Yes, I’ve made it several times also. The crust is a little different, but as you say, everyone loves it!


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