Tarte Nougat Pommes (Apple Nougat Tart)

If there was just one, only one, fall apple dessert that I was allowed to make (or be arrested by the food police), it would be this one.

We picked some beautiful Macoun apples the other day, and the gal guaranteed not only were they excellent for eating, but great for baking too.

This apple held up, never got mushy, and was so sweet and delicious. I am hooked.



The nougat on top is made from egg whites, almonds and sugar and gives the tart a nice almondy candy crunch taste.

You can make a pate sucre or use store bought puff pastry.

I made this in a springform pan, but a tart pan w/ a removable bottom would be good too.

It's very simple to make and very impressive.

The recipe is from a wonderful bakery called Aux Péché Mignon (it means "guilty pleasures") located in a Paris suburb called Malakoff, about a minute outside of Paris. This is a famous tart from this patisserie and the recipe is courtesy of Linda Dannenberg's beautiful book Paris Boulangerie Patisserie.

Tarte Nougat-Pommes:

1 recipe for pate sucre or frozen puff pastry, defrosted (Dufour brand is best for this tart, because it has a lot of butter in it)

Roll out your pastry to fit a 9" tart or springform pan, keep the dough in the fridge for an hour while preparing the apples.

5 apples (I used Macouns), peeled and sliced into 8 thick slices
4 tbsp butter
3 tbsp sugar

Nougat:

1 1/4 cups plus 2 tbsp of slices almonds
1/4 cup plus 3 tbsp sugar
3 large egg whites

Rub a cut lemon on the apple slices so they don't turn brown, while you're slicing them.

In a large heavy skillet, cook your apple slices in the butter, adding the sugar at the last minute of sauteing. You want them to be golden brown, but still hold their shape. Mine took about 7 minutes. Turn off heat and set aside.

For the nougat, mix the almonds, sugar and egg whites, not beating the whites, just incorporating them.

Pour the cooked apples and juices into the prepared pastry and pour the nougat mixture on top.



Bake in a 375F oven for 30-35 minutes.



Let rest 30 minutes, then remove the tart ring.

Slice with sharp knife and serve.
No whipped cream needed.