Recipe: Pompes aux pommes

Crédits photo bandeau A little snack with a slice of apple pie

This rectangular tart, which is in fact a pie, used to be served for dessert during country fairs. Pompe aux Pommes is one of the iconic desserts of Auvergne and Sancy. The delicious smell of caramelised apple is one of the favourite childhood memories of many Auvergne residents!

Serve 6

Level of difficulty: Average

Preparation time: 20 mins

Cooking time: 45 mins

Ingrédients

For 2 layers of shortcrust pastry:

500g flour
250g softened butter pieces
12cl water
2 pinches of salt

For the apple filling:

🍏 3 large apples (Canada or Reine des Reinettes)
300g caster sugar or 3 tablespoons acacia honey
30g butter
1 egg

Added bonus

Pompe aux pommes is a real treat served warm with a scoop of vanilla ice cream. You can wash it down with a glass of Saint-Alyre, a local sparkling drink with a delicious chestnut flavour. It’s also perfect for your coffee break or with a glass of traditional apple juice.

A little snack with a slice of apple pie

Method

For the shortcrust pastry, work quickly. Leave to stand in the refrigerator for a few hours in a covered container.

Peel, pip and thinly slice the apples.
Preheat the oven, gas mark 8.
Grease a tart tin or line it with greaseproof paper, then add the first layer of pastry.
Fill with the apple slices and caster sugar or honey. Add the butter in small pieces.
Cover with the second pastry layer, ensuring the pie is sealed around the edges.
Make a hole in the centre and insert a small tube of greaseproof paper. If you have some pastry left, use it to decorate the pie with a criss-cross pattern or anything you like!
Brush with egg yolk and bake at medium heat (gas mark 6-7) for 45 minutes.
Serve while still warm 🥧.

Added bonus

You’ll find pompe aux pommes in the local bakeries and on the menus of certain restaurants.

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