Tarte aux Pommes, dessert préféré des Français.

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Comments (100)

Pom' Angers on February 5, 2009

n'est-ce pas qu'elle est bonne, Domi ?

christian caffin_No … on June 4, 2009

Moi qui croyais que tu avais la chance d'avoir une épouse pas trop tarte! ;) Am' Ch'

Pom' Angers on June 4, 2009

Ch' si elle te lit, comme elle n'est pas toujours bonne pomme, elle va peut-être pas trouver ça trognon, et tu risques d'avoir un pépin, du genre prendre une tarte sans quartiers, dès qu'elle te croisera sur un trottoir ;) am'pom

christian caffin_No … on June 5, 2009

Effectivement, je vois de quoi elle est capable! ;) Am' Ch'

Pom' Angers on June 5, 2009

oui Ch' une vraie sauvageonne ! am'pom

eziozerziani on December 22, 2009

...come mi piace.....un bacio alla mamma!...inutile chiedere una fetta, vero? :-)

Ermanno

Pom' Angers on December 23, 2009

sarebbe stato un piacere condividerla con te Ermanno però non durò molto a lungo dopo la foto :) ma conosco la ricetta, e chissà mai... felice Natale amico !

Sly de Nantes on January 31, 2010

Miam !

Sly

Pom' Angers on January 31, 2010

bon appétit Sly :)

► Jean-Pierre Dimier on March 26, 2010

Mais une tarte avec çapom, c'est très bon aussi.

Pom' Angers on March 26, 2010

absolument JP ; on peut aussi les faire collaborer : du zeste sur la tart'o'pom, miam.

Lilia on April 1, 2010

And not only in France Pom:) I bet this is the most tasty photo. Could you give me the receipt, please./I am serious/ Best wishes and nice hollydays, Lili

Pom' Angers on April 1, 2010

sure Lili :)

1) take some white flour (for one pastry, around 250g) and half the quantity of top quality butter.

2) cut the cold and solid butter in a lot of very little pieces.

3) mix flour and butter with your fingers until you get a kind of semolina.

4) then add a spoon or two of crème fraîche - clotted cream - or a spoon of milk if you don't have cream. mix again with the end of your fingers, add more milk if necessary until it makes an homogeneous ball of pastry.

5) put in the fridge while you cut the apples the way you want.

6) butter the flan dish, roll out the pastry on a floured table, and then put it in the flan dish, make some picks with a fork, arrange the apples. you might add some lemon zest on the apples, or a little brown sugar, or a bit of quince marmalade...

7) cook in the center of the oven for around 25-30 mn at around 190-200°c (check out how it's cooking and decide when it's ready).

8) Enjoy with a good company still warm, or once cold, as you wish.

9) write me a message to tell me how much you've enjoyed :)

warm regards from France, pom'

Lilia on April 6, 2010

Great!!! Thank you so much pom'; be sure about the company. I will tell you as soon as it ready. Lili

grecik on May 2, 2010

... passato un mese e Lili non ha lasciato notizie di questa delizia francese... ha un aspetto molto appetitoso, Pom', se la faccio, ti farò sapere :)

Pom' Angers on May 2, 2010

forse non è la stagione migliore, ma cercando dovresti ancora trovare mele, Greta, mi sa che le donne sono abili a questo, l'ho letto in un vecchio libro ;)

grecik on May 2, 2010

Non credere in queste storie dei vecchi libri, Pom', anche perché alla fine della catena c'è sempre la credulità dell'uomo che si fa tentare ;)

Pom' Angers on May 2, 2010

infatti, impossibile, proprio impossibile resistere alle tante tentazioni che ci mettete davanti al... naso... che possiamo fare, deboli come siamo ?

grecik on May 2, 2010

Beh, qualche volta siete voi, che vi mettete il grembiule addosso, non è vero, Pom'?

Pom' Angers on May 2, 2010

e non siamo forse carini, messi così ?

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Pom' Angers
Angers, France

Photo details

  • Uploaded on November 14, 2008
  • Attribution-Noncommercial-Share Alike
    by Pom' Angers
    • Camera: Panasonic DMC-TZ3
    • Taken on 2008/11/02 13:30:50
    • Exposure: 0.167s (1/6)
    • Focal Length: 4.60mm
    • F/Stop: f/3.300
    • ISO Speed: ISO200
    • Exposure Bias: 0.00 EV
    • No flash

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