Among the pantheon of contemporary pastry chefs, Cédric Grolet stands out as a sculptor of flavor and form. His Tarte aux Pommes is far more than a dessert—it is an ode to the apple, reimagined through the lens of artistic minimalism and meticulous technique. Grolet has elevated the traditional French apple tart into a breathtaking work of culinary art that captivates both the eye and the palate.
What makes this tart exceptional is not just its refined appearance, but the philosophy behind it. Grolet approaches pastry like a jeweler would a gem—cutting, polishing, and arranging each element with deliberate precision. The result is a tart that appears almost impossibly simple, yet hides an intricate structure beneath its glossy surface.
Visually, the tart is iconic: a perfect rosette of thinly sliced apples, arranged in hypnotic spirals that recall the patterns of nature. Each slice is curved and placed with geometric harmony, highlighting the fruit’s natural beauty. The colors are vibrant, the sheen is immaculate, and the overall effect is that of a luxury object, rather than a simple dessert.
But it is in the tasting that Grolet’s genius becomes unmistakable. Every texture is calculated: from the delicate crispness of the base to the tender, almost melting quality of the apples. Layers of technique lie beneath the surface, enhancing the natural essence of the fruit rather than masking it. There is a quiet intensity in the flavor—a kind of restrained decadence—that lingers on the tongue.
This tart is a testament to Grolet’s relentless pursuit of purity and perfection. It reflects his belief that true luxury in pastry comes not from embellishment, but from clarity, respect for the product, and an unwavering attention to detail. The Tarte aux Pommes is not merely eaten—it is experienced, remembered, and revered.
To taste it is to understand why Cédric Grolet has redefined the boundaries of French patisserie
Cédric Grolet’s Apple Tart
Serves: 6 people
Preparation: 3 hours
Chilling time: 24 hours
Baking time: 35 minutes
Storage: Best enjoyed within 24 hours
Equipment
- Stand mixer
- Dough sheeter (or rolling pin)
- Rolling pin
- Pastry rings (5 cm diameter × 2 cm high)
- Piping bag (no nozzle)
- Mandoline
Ingredients
Sweet Pastry Dough
- 150 g unsalted butter
- 95 g icing sugar
- 30 g almond powder
- 1 g Guérande salt
- 1 g powdered vanilla
- 58 g eggs
- 250 g all-purpose flour (T55)
Almond Cream
- 150 g unsalted butter
- 150 g granulated sugar
- 150 g almond powder
- 150 g eggs
Apple Compote
- 1 kg Granny Smith apples
- 125 g fresh lemon juice
Finishing
- 3 Royal Gala apples
- 100 g browned butter (beurre noisette)
Method
SWEET PASTRY DOUGH
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, icing sugar, almond powder, Guérande salt, and powdered vanilla. Mix until smooth. Add the eggs to emulsify the mixture, then incorporate the flour. Once the dough comes together, wrap and chill in the refrigerator.
Roll the dough out to a thickness of 1 cm using a dough sheeter (or rolling pin). Line lightly buttered tart rings (5 cm diameter × 2 cm high) with the dough. Let the shells dry uncovered in the refrigerator for 24 hours. Blind bake at 160°C (320°F / Gas mark 5-6) for about 15 minutes.
ALMOND CREAM
In the mixer bowl fitted with the paddle, cream together the butter, sugar, and almond powder until light and fluffy. Gradually incorporate the eggs until the mixture is smooth and homogeneous.
APPLE COMPOTE
Cut the Granny Smith apples into small 3 mm cubes. Add the lemon juice and vacuum-seal the mixture. Cook in a steam oven at 100°C (212°F / Gas mark 3-4) for 13 minutes.
ASSEMBLY
Using a piping bag (no nozzle), pipe the almond cream into the pre-baked tart shells. Bake again at 180°C (356°F / Gas mark 6) for 10 to 15 minutes until golden and set.
Top each tart with a layer of the apple compote.
Using a mandoline, slice the Royal Gala apples into thin 2 mm slices, keeping the skin on. Gently coat the slices in browned butter (beurre noisette), then arrange them in a circular pattern over the compote, starting from the outer edge and working inward to form a beautiful rosette.
Conclusion: A Tart That Transcends Tradition
Cédric Grolet’s Apple Tart is not just a recipe—it is an experience in craftsmanship, precision, and respect for the raw product. Each component, from the crumbly pâte sucrée to the delicately poached apple cubes, has its own voice. Yet, when brought together, they speak in harmony—balancing texture, acidity, and natural sweetness in a way that feels both bold and restrained.
This tart is a study in simplicity that reveals complexity. With no unnecessary decoration and no overpowering flavors, it invites you to rediscover the apple as an ingredient of elegance. Each layer serves a purpose: the crisp shell, the creamy almond filling, the fresh compote, and finally, the rosette of browned butter-glazed apple slices that crown the tart like a floral sculpture.
Making this tart requires patience, attention, and a true passion for detail. But the reward is immense—a dessert that looks like a jewel and tastes like memory. Whether served at an intimate dinner or a grand celebration, it commands silence, admiration, and above all, deep appreciation.
Questions & Answers
Q: Can I make the tart in advance?
A: Yes. The tart shells can be prepared and baked the day before. However, for the best texture and visual appeal, assemble and garnish the tart the day you plan to serve it.
Q: I don’t have a steam oven—what can I use instead for the compote?
A: If you don’t have a steam oven, you can gently cook the diced apples and lemon juice in a covered saucepan over low heat. Be careful not to turn them into purée—you want to preserve the cube texture.
Q: Can I use other apple varieties?
A: Granny Smith is chosen for its acidity and firmness, and Royal Gala for its sweetness and color. While substitutions are possible, it’s best to maintain contrast in flavor and texture.
Q: Do I really need to let the dough rest for 24 hours?
A: Yes. Resting allows the dough to relax, reduces shrinkage during baking, and improves texture. It’s an essential step for a professional result.
Q: How do I achieve that perfect rosette on top?
A: Use a sharp mandoline for uniform slices, work patiently from the outside in, and overlap each slice slightly. The browned butter adds both flavor and flexibility to help the apple slices curve naturally.
Q: Can I make one large tart instead of individual portions?
A: Absolutely. The same recipe can be adapted for a larger ring (around 20–22 cm), but be sure to adjust baking times slightly and monitor for doneness.