Annick’s Gâteau aux Pommes with Puff or Shortcrust Pastry
Print Recipe
The original recipe, translated from French.
Course
Cake
Cuisine 
Ingredients
- 1 sheet puff or shortcrust pastry
- oil for brushing
- 4-5 apples Stillebæk Abigail apples work well
- 1 tub crème fraîche 1 tub is 250 ml
- 2-3 eggs
- 1 tsp vanilla sugar
- 4 tbsp granulated sugar to taste
Instructions
- Preheat your oven to 190°C.
- Line a mould with baking paper. A round mould is traditional, but you waste less dough if you use one that is the size of the sheet.
- Put the pastry onto the sheet, creating a small 2cm border around the edge. Prick the pastry with a fork.
- Lightly brush a small amount of oil over the pastry.
- Cut the apples in half and then slice them. (Peeling them is traditional, but it's not necessary.) Spread these slices evenly over the pastry.
- In a mixing bowl, combine the crème fraîche, eggs, vanilla and sugar. The exact amount of sugar depends on your apples – some varieties are sweeter than others.
- Spread the cream mixture evenly over the apples on the pastry.
- Put the cake in the oven. Once the surface is golden brown, you can take it out.
- Once cooled, your gâteau is ready to be enjoyed!
Notes
Feel free to experiment with other fruits like cherries, apricots or plums.
If using sweetened apple purée, adjust the sugar in the cream mixture accordingly.
Some people like to add a bit of cinnamon to the cream mixture.
You can add chopped hazelnuts to the cream mixture before spreading it on top.
You can also add almond slices over the surface before baking for a crunchy texture.
If you've got any extra pastry left over, you can use it to decorate the gâteau.