Pompe aux Pommes - Apple Pastry from the AuvergneTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:324.9 kcal
Proteins:6.7 g
Fats:17.2 g
Carbohydrate:35.5 g
Fibers:1.2 g
Sugar:0.2 g
Cholesterol:64.9 mg
Sodium:211 mg
Calcium:15.7 mg
Energy:553 kcal
Proteins:11.4 g
Fats:29.3 g
Carbohydrate:60.5 g
Fibers:2 g
Sugar:0.3 g
Cholesterol:110.4 mg
Sodium:359.2 mg
Calcium:26.8 mg
SIMILAR RECIPES
Warm Apple Confit with Pistachio Cream and Vanilla Ice Cream
Hot-Cold Apples and Blueberries with Maple
Ragoût of Caramelized Apples and Clementines, with Maple Sauce, Fresh Mint and Blueberries
Apple and Maple Caramel Tarts
Apple Charlotte
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
apples
butter
sugar
1
bea10 egg
*Pastry
500
g
flour
200
g
butter
2
ml
salt
250
ml
water
METHOD
- Make a pie pastry (pâte brisée) with the flour, butter, salt and water.
- While the pastry is resting in a cool place, peel the apples; core and seed them and cut into fairly thin slices. Sauté the apples in butter in a skillet; sprinkle with sugar and let cool.
- Roll the pastry out with a rolling pin. Cover one half with the apple pieces. Cover with the remaining pastry.
- Seal the edges together. Brush with the beaten egg.
- Make a hole in the center to allow steam to escape. Bake in a 220-230° C (450-475° F) oven for about 45 minutes or until the pastry is cooked and nicely browned.
