Recipe: Apfeltarte (French Apple Tower)

Home Cooking Recipe: Apfeltarte (French Apple Tower)


The recipe comes from a French recipe book. I added some of my preferences and made some changes.



  1. Tata billet: flour, salt, butter mixed, then put the powder mix and finally put the eggs mixed, then wrap the plastic wrap for 1 hour.

  2. Pudding practice: water and corn starch mix thoroughly.

  3. Mix the egg yolk and 25g sugar with a blender until it is evenly mixed into a mayonnaise. Then put the flour and stir. Add the mixture of water and cornstarch and mix well.

  4. Mix the milk and 25 grams of sugar before boiling. Add the mixture of egg yolks before mixing to the bubbling. Continue to heat for 2 minutes. Add the butter and mix well. Pour the pudding into the bowl to let it cool naturally.

  5. Preheat the oven to 180 degrees, take out the dough from the refrigerator, put it into the dough, put a small hole in the bottom with a fork, and put it in the refrigerator for 20 minutes. Then take it out and lay a layer on the dough. After the oven paper, sprinkle some rice or beans (can also put nothing), put it in the oven for 10 minutes, then take the oven paper and rice and continue to bake for another 5 minutes.

  6. Apple peeling and thinning

  7. Pour the baked dough into the pudding and spread it evenly with a spoon. Spread the apple slices on the pudding and bake in the oven for 25-30 minutes.

  8. After the oven is released, there is still room temperature and sprinkled with coconut milk.


Tata tray size is 24cm It doesn't have to be licked for too long when the tartar skin is so that it can make the baked embryos more crisp.

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