JDV: FrenchSelections.com Home Page


    "French Toasted" Brioche with Peaches and Blackberry Juice
    Alsatian Fruit Cake
    Apple Douillon
    Apple Pastry from Auvergne
    Apple Tart with Fleur de Sel
    Baked Apples with Orange
    Bananas with Rum and Cream
    Basque Cake
    Batter for Sweet Crepes
    Black Forest Cake
    Caramels with Fleur de Sel
    Cherry Clafoutis
    Chestnut Mousse
    Chocolate Charlotte
    Chocolate mousse
    Chocolate Pots de Creme
    Chocolate Soufflé
    Chocolate Truffles
    Clafoutis Bourguignon
    Crêpes with Orange Butter
    Easy Profiteroles
    Flambéed Bananas with Prunes
    Flaugnarde with Prunes
    Fricassée of Fruits with Basil
    Fruit Gratin with Maraschino
    Gratin of Apples and Lavender Honey
    Honey and Saffron Ice Cream
    Honey Ice Cream with Berries
    Kings Galette
    Lava cakes
    Lavender creme brulee
    Lemon Custard Cups
    Lemon Tart
    Madeleines Cookies
    Mango and Raspberries in an Apple/Pear Sauce
    Mattress for a Princess
    Mont Blanc
    Orange Cream
    Peach Melba
    Pear Tart
    Pears Poached in Red Wine and Blackcurrant
    Raspberry Charlotte
    Red Fruit Cups with Champagne
    Reine de Saba
    Rick's Famous Pineapple Upside Down Cake
    Roasted Peaches with Honey and Lavender
    Strawberries in Wine
    Strawberry Mousse
    Strawberry Soup
    Strawberry Tart with Mascarpone
    Tart with Two Grapes
    Yogurt Cake with Italian Plums
    Yogurt Cake with Pears
Pasta & Rice
Foie Gras
Fish & Seafood
Main Courses

           Email This Recipe To A Friend     Print This Recipe

Apple Pastry from Auvergne
Pompe aux Pommes

Serves: 4 : 4 to 6

Peel, core and quarter the apples. In a heavy saucepan, put 1/3 of the apple quarters and 1/2 of the sugar. Cook for about 20 minutes, over low heat, uncovered. Purée the cooked apples and return to the saucepan. Over low heat, "dry out" the purée, stirring from time to time. Let cool. Preheat the oven to 450ºF. Roll out the puff pastry in two rectangles of equal dimensions. Set one of them on a moistened cookie sheet. Spread the apple marmalade on the first rectangle, leaving a 1/2" margin on the perimeter. Slice the remaining apples and arrange them on top of the apple marmalade. Sprinkle the rest of the sugar over the apples. Cover with the second rectangle of puff pastry, press and close the edges with a fork. Mix the egg yolk with one teaspoon of water and brush only the top of the pastry with the egg wash. Bake for 35 minutes. Serve warm or cold.

Recipe Contributed By

Recipe Category: Desserts

2 lbs. apples
1 cup sugar
1 lb puff pastry (home-made or store-bought)
1 egg yolk