Scroll through to find one or more simple French recipes to enjoy this apple season!

Classic French Apple Cake

A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a signature crackly top that makes it even more unique, all while letting the apples shine beautifully. This is one of the most popular and loved recipes on the blog. 

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Apple Breton Pound Cake

A Breton Pound Cake, known as “Quatre-Quarts” (four quarters) is the ubiquitous French snacking cake. It’s simple, not-too-sweet, just dense enough to be eaten with your hands and full of buttery flavors. This version is studded with lightly caramelized apple chunks to keep it moist and irresistible. A great year-round recipe for your baking repertoire!

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Apple Jelly

This simple, no-waste apple jelly recipe uses whole apples – cores and peels included – to make a sweet, juicy tasting and colorfully translucent preserve. Enjoy it as a spread for breakfast, to glaze your roasts or serve it on a cheese platter. It also makes a great Holiday favor when visiting friends and family!

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Apple Crinkle Cake (Gâteau Froissé)

Looking for a show-stopping yet simple dessert? This Apple Crinkle Cake combines crispy phyllo layers, sweet apples and a rich vanilla custard, for the perfect balance of crunch and creaminess.

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Skillet Caramelized Apple Cake from Brittany

Known in French as a “Michon aux Pommes”, this rustic-looking dessert features a succulent flan-like texture and big clusters of caramelized apples. As fragrant and luscious as it is, the recipe is ridiculously simple and thrown together in a few short minutes, for a result that is big in flavor and exciting textures.   

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Normandy Apple Tarte (Tarte Normande)

Normandy Apple Tart is a classic French dessert that features a buttery, flaky pastry crust filled with sliced apples and a creamy Calvados-spiked filling. This tart is best served warm with a dusting of powdered sugar, or a dollop of whipped cream on top. It’s a perfect dessert for fall or winter gatherings and will satisfy any sweet tooth!

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Classic French Tarte Tatin

As apple tarts go in France, I don’t think you’ll find more iconic than the classic Tarte Tatin. This tart of caramelized apples and crisp buttery crust turned upside-down, is an icon of French cuisine and a must to have in your baking repertoire as a French host(ess). 

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Apple Cinnamon Galette

This Apple Cinnamon Galette, or a “Tarte Rustique” as we call it in France, holds all the deliciousness of an apple pie but with half the work. This rustic-looking fruit tart features a flaky all-butter crust, folded in a free form manner over crisp apples. 

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Gluten Free Apple Crisp

This Gluten-Free Apple Crisp is proof that healthier desserts don’t have to be boring. Made of melty apples under a crisp gluten-free topping of ground almond, oats and pecans, this rustic dessert is pure comfort. I love how it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser.

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French Thin Apple Tart

This Tarte Fine aux Pommes – literally “Thin Apple Tart” – is a French bakery staple in the Fall. It features a thin puff-pastry crust with no raised borders, thin apple slices for topping and crisp caramelized edges.

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Invisible Apple Cake Recipe

A French home baker’s favorite, the Invisible Apple Cake is a deceptively easy, yet exceptional recipe for apple season. It features nearly invisible apple slices layered in a custardy batter and baked until sweet, melty and golden.

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Buttered Cabbage & Apple

Known in French as an “Embeurrée de choux”, this Buttered Cabbage recipe is a cold-weather staple hailing from central France. The idea here is to turn shredded cabbage utterly soft and melty by cooking it in a generous amount of butter, along with onions garlic and a sprinkle of fragrant Juniper berries.

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Pork Chops with Apples and Cider Sauce

Pork chops, apples and cider collide in this typical dish from Brittany – a French region famous for its apple orchards and pig farms. These Pork Chops with Apples served in a cider-spiked creamy sauce are a favorite recipe amongst Brittany home cooks, as it’s a simple one-pan dish that boasts delicious sweet and savory flavors.

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Poulet Vallée d’Auge (Cider-Braised Chicken with Apples and Mushrooms)

A comforting one-pot recipe hailing from beautiful Normandy, featuring chicken leg quarters braised in apple cider and served in a creamy apple-and-mushroom studded sauce. You can find this recipe in my cookbook Rustic French Cooking Made Easy. 

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If you try any of these French Apple recipes, let us know! Leave a comment, rate them, and don’t forget to tag a photo @pardonyourfrench on Instagram. Bon appétit !

The post Easy French Apple Recipes appeared first on Pardon Your French.

If you’ve been following this blog for a while, you likely know I have a profound fondness for rustic French desserts. And this Normandy Apple Tart is high up on the list! It’s a delicious nostalgic dessert that I grew up with, and that I inevitably make again and again come each autumn.

This apple tart is called a “Tarte Normande” as it features staple ingredients from the Normandy region, including apples, cream and Calvados – the local apple brandy.  

As with most French regional recipes, there are countless variations of this Normandy Apple tart. But this version here is my go-to, made with a crisp “pâte sablée” (sandy crust), a calvados-spiked filling made with heavy cream, and delicious seasonal apples.

Ingredients you need for this Normandy Apple Tart

This Normandy Apple tart is a wonderful Fall and Winter baking project to help use up seasonal apples. There’s no doubt why it is a household favorite in France! Here is the full list of ingredients you’ll need to make this charmingly rustic dessert.

For the crust: 

1. White sugar. You need granulated sugar for both the crust and the filling.
2. Flour. All-purpose flour is best here.
3. Unsalted butter, cubed. You need to use very cold butter to create a perfectly sandy crust. My tip here is to take the butter out of the fridge, cut it in cubes and then place it back into the fridge for at least 30 minutes before using it in the recipe.
4. Egg yolks. 

For the filling: 

1. Apples. Firm baking apples such as Honey Crisp or Pink Lady work best for this tart, as they hold their shape when baked.
2. Eggs. Choose large eggs and make sure they are at room temperature. To do so, take them out of the fridge at least 2 hours prior to starting the recipe.
3. White sugar. 
4. Flour. All-purpose flour is best here.
5. Heavy Cream. In France, crème fleurette is largely used for making this Tarte Normande. This specific type of heavy cream is made from the cream that rises to the top of the milk. Crème Fleurette is usually around 30-35% milk fat, so you can use heavy cream as a substitute in North America.
6. Calvados. This apple Brandy brightens the apple flavor and gives a distinctive taste to this tart. For more notes on Calvados, read the “What is Calvados?” paragraph below.

Onto the details…

The Pâte Sablée

The crust for this tart is known as a pâte sablée, translating to sandy crust. This type of crust is traditionally used in France for the making of tart shells meant to host a creamy filling, often topped with fruits – such as in a Classic French Strawberry Tart. It is buttery, not too sweet, with a lovely sandy texture. Yet it is sturdy enough to hold the cream and apples.

The pâte sablée is baked “à blanc”. This means it is first par baked without any filling. The apples and cream are added later, for a second baking period.

What is Calvados and where to find it?

Calvados, is an apple brandy made in Normandy, France. It is very popular in France and can be found in virtually every grocery store or liquor store. If you’re interested, I shared a few years back this story about visiting a Calvados distillery in Normandy.

In North America, Calvados can be purchased in specialty liquor stores and through online retailers. Some popular options for purchasing Calvados include Total Wine & More, BevMo!, and Astor Wines & Spirits.

Online retailers like Drizly, Wine.com, and ReserveBar also offer a variety of Calvados brands for purchase and delivery.

What apples to choose?

There are many different apples that work well for baking this apple tart, but some of the best options include Honeycrisp, Braeburn, Jonathan, Rome, and Pink Lady.

These baking apples tend to hold their shape well when baked and offer a balance of sweet and tart flavors. It’s also important to choose apples that are firm and not overly ripe, as softer apples can turn mushy when baked.

Frequently Asked Questions

My pâte sablée was very tough, what happened?

The dough was likely overmixed. It is important to mix only until everything comes together cohesively into a ball.

My pâte sablée isn’t coming together into a ball, what should I do?

Every flour is different in regards to humidity as well as its ability to absorb moisture. If your pate sable isn’t coming together, you can add another splash of water, or 1-2 tablespoons of cold, cubed butter.

I don’t have Calvados, what can I replace it with?

Calvados is an apple brandy, so you can substitute any other apple brandy. If you don’t want to purchase apple brandy, you can use also any brandy or cognac. If you prefer to leave the alcohol out altogether, feel free.  

That being said, Calvados truly gives this tart its distinct flavor – so the taste will be slightly different (less apple-forward) if you opt for an alternative.

How to store this Normandy apple tart?

Chill it. After making (and enjoying) this Apple Tart – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 3 days. You can enjoy it chilled or reheated. For reheating, simply pop it in the oven at 350°F (180°C) for 8-10 minutes.

Can I freeze this apple tart?

I don’t recommend freezing this tart. The filling will likely become soggy when thawing and the crust will be soft.

Audrey’s baking tips

• Although you can use a store-bought pie crust for convenience, I think making your own pâte sablée (sandy crust) from scratch will go a long way. Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting to warm or it will become sticky.
• This crust recipe will give you enough for a 9-inch (23cm) pie crust.
• You can prepare the crust the day before and keep it refrigerated for up to 24 hours, well-wrapped in plastic film. 

I hope you’ll love this Normandy Apple Tart recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French recipes to enjoy apples:

• Gluten-Free Apple Crisp 
• Classic French Tarte Tatin
• Apple Cinnamon Galette 
• Spelt French Apple Cake 
• Apple Breton Pound Cake
• Skillet Caramelized Apple Cake
• Classic French Apple Cake 
• Classic French Thin Apple Tart

Normandy Apple Tart

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

The crust:
1 ¼ cup (155g) all-purpose flour
½ tsp salt
¼ cup (50g) sugar
½ cup (1 stick/125g) unsalted butter, cold and cut in small cubes.
2 egg yolks
The filling:
4 baking apples
2 large eggs, at room temperature
½ cup (100g) sugar
1 cup (250ml) heavy cream (30% m.f)
2 tbsp (30ml) calvados
2 tbsp (15g) all-purpose flour
2 tbsp (25g) sugar, for sprinkling

Instructions

Step 1 – Prepare the Pâte sablée. In a large bowl, combine the all-purpose flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Pre-heat your oven to 400°F (205°C) with a rack in the middle. Butter and flour a 9-inch tart pan.

Step 2 - Take the Pâte sablée out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness.

Line the tart pan bottom with the crust – you can leave the bottom parchment paper underneath if you prefer. Don’t worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork.

Step 3 – Par-bake the crust. Place a sheet of parchment paper on top of the tart shell and fill it with pie weights or dried beans. Bake the crust for 10 minutes. Take the crust out of the oven, set aside on a cooling rack and remove the pie weights. Let cool. Turn the oven temperature down to 350°F (180°C).

Step 4 – Prepare the filling. In a large bowl, whisk together the sugar and eggs, and whisk until slightly foamy and the sugar has dissolved. Whisk in the heavy cream and the Calvados.

Sprinkle the flour atop and whisk until fully incorporated. If the mixture has flour lumps, don’t hesitate to pass it through a mesh strainer.

Step 5 – Peel and core the apples and cut them into large slices. I usually cut each apple into 12 slices. Place about half of the apples slices at the bottom of the parbaked crust, in an even layer. There is no need to arrange them nicely.

Place the other half of the apples slices over top, arranged this time in a circular pattern. Pour the cream filling in the center of the pan. Sprinkle the apples evenly with one to two tablespoons of sugar.

Bake for 40 minutes, until the crust is golden brown, the filling looks set and the apples golden. If needed, pass the tart under the broiler for 30 seconds to 1 minutes, until the apples look more golden. Be very careful not to burn the crust or the apples!

Transfer tart onto a cooling rack and let cool for at least 30 minutes before removing from pan. Enjoy warm or cooled, with a dusting of powdered sugar, or a dollop of whipped cream on top.

The post Normandy Apple Tart (Tarte Normande) appeared first on Pardon Your French.

This Thin Apple Tart is made with only 5 components: a puff pastry circle, apples, butter, sugar and a glaze. It is a minimalist tart that truly lets the apple shine – so make sure you choose the right apples. 

Choosing the Right Apples

This rule applies to any baking project that includes apples: choose baking apples. Honey Crisp, Jonagold, Braeburn, Mutsu, Golden Delicious, Northern Spy or Granny Smith are all great varieties to use here. These aren’t as juicy once baked, and won’t turn mushy, nor make the crust underneath soggy. 

I recommend you stick to only 1 variety of apple for this thin tart recipe. Do not mix different varieties or the tart may not look harmonious once baked. 

I personally love to use Granny Smith or Honey Crisp to make this Thin Apple Tart recipe. Both these varieties are crisp and not too sweet. They also have a firm flesh that holds its shape when baking, which is perfect for slicing the apples very thinly and creating a pretty pattern. 

The apples need to be peeled and then cut in very thin slices. To do so, you can use a mandoline or cut by hand, using a very sharp kitchen knife.

The final glazing, know as “abricoter”

The final step for this elegant Thin Apple Tart is known in French as “abricoter”. Abricoter is brushing apricot jam, thinned out with water on top of the fruits after the tart is baked. Apple or currant jellies are often used too. This gives the fruits a lovely glaze while protecting them from drying out or oxidizing (turning darker/brownish). 

This process is used a lot in Classic French pastry, and you can see the majority of fruit tarts in bakeries bearing a lovely glaze. 

For this Thin Apple Tart, I love to use a traditional Apricot jam thinned out with water as it gives a subtle yellow glaze that is perfect to highlight the apple slices. You could also use an apple jelly as the taste would go hand-in-hand with the taste of this tart. However, I don’t recommend using a red currant jelly as its red color would be too dark for the apple slices. 

More Cooking notes: 

• Although I honestly often rely on store-bought puff pastry to save time, you can of course make your own puff-pastry from scratch. For this, I recommend the rough puff pastry recipe from Clotilde Dusoulier. It is easy to make, uses lots of butter (in true French fashion) and turns out great. 
• Act fast when rolling out and cutting out the puff pastry into a circle and transferring it onto the baking sheet. Puff pastry warms up quickly and can get sticky. 
• Do not over-brush melted butter on top of the apples or you will get butter oozing out of the tart in the oven. Simply apply a thin single brushing over the apples. 
• Like most puff pastry baked goods, this tart should be served the day it is made. After that, the puff pastry crust looses its crunch and flakiness. 

I hope you’ll love this Classic French Thin Apple Tart (Tarte Fine Aux Pommes) as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Classic French Apple Tarte Tatin
• Gluten-Free Apple Crisp 
• Classic French Apple Cake 
• Classic French Pear Cake 
• Pork Chops with Apples & Cider Sauce 

Classic French Thin Apple Tart (Tarte Fine Aux Pommes)

Print Recipe

Serves: 8 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

3 large baking apples
Sheet of puff pastry (approx. 10in x 10in/20.5x20.5cm)
1 tbsp  (14g) unsalted butter
2 tbsp (25g) sugar
1/2-2 tbsp apricot jam or apple jelly (30-40g)

Instructions

Pre-heat your oven to 400°F (200°C) with a rack in the middle. Line up a baking sheet with parchment paper. 

Step 1 - On a lightly floured working surface, roll out the sheet of puff pastry to a 13-inch (33cm) square. Then, cut out a 12-inch (30.5cm) circle from that dough – using a plate or a tart pan placed on top of the sheet as a guide if you want. Poke the circle all over with a fork. Transfer the puff pastry circle onto the parchment paper-lined baking sheet and place in the fridge while you cut the apples. 

Step 2 -Peel and core the apples. Cut them in half or quarters, and slice them into very thin slices – by hand or using a mandoline. 

Step 3 -Remove the puff pastry from the fridge. Arrange the apple slices over the pastry in a circular pattern and overlapping – start with the largest apple slices for the outer circle and keep the smallest apple slices for the center. You do not need to leave a border all around. 

Step 4 -Melt the 1 tablespoon of butter and brush it onto the apples. Sprinkle the tart evenly with sugar. 

Step 5 -Bake the tart for 25 minutes or until the crust edges are dark brown and the apples look slightly caramelized. Let cool 2-3 minutes and transfer onto a cooling rack.  Mix the apricot jam with 1 tbsp of water, and brush the glaze onto the apples.

The post Classic French Thin Apple Tart (Tarte Fine Aux Pommes) appeared first on Pardon Your French.

It’s rustic, perfect for Fall and a great square meal for the whole family. 

How to cook perfect pork chops

Because they can end up tough and dry if over-cooked, pork chops have a reputation for being difficult to cook – but I assure you they shouldn’t be. This recipe ensures the pork chops will be fully cooked and remain juicy, by adopting a 2-step process. First, the pork chops are seared on the stove-top in butter until golden-brown. This step creates a nice caramelization all around, without cooking through the center. Then, the chops are transferred into a hot oven to finish cooking. This second step, with a gentler heat, ensures the middle of pork chops can fully cook, before the outsides become overdone.   

At this point, I also highly recommend you use a food thermometer to check the internal temperature of the pork chops. When they reach an internal temperature of 140-145°F (60-63°C), immediately take the pork chops out of the oven and transfer them onto a plate/cutting board. Cover them with foil, and the pork chops will continue to cook slightly. Using a food thermometer makes things very easy and basically foolproof – once the pork chops reach a 140-145°F (60-63°C) internal temperature, they are done. 

For this recipe, I recommend you choose bone-in pork chops that are about ¾-1 inch (1.9-2.5cm) thick. These thicker chops, with the bones, will also be less-likely to be overcooked. If you choose boneless and/or thinner pork chops, you will be more likely to overcook them. 

Lastly, make sure you take the pork chops out of the fridge at least 1 hour before cooking them and salt them generously. You want to allow some time for the salt to penetrate the meat and for the chops to warm up close to room temperature. 

Choose baking apples

Just like most baking or cooking projects that include apples, it is best to use baking apples for this recipe. Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once cooked. Good baking varieties I recommend are Honey Crisp, Jonagold, Braeburn, Mutsu, Pink Lady and Northern Spy. 

The only exception would be for Granny Smith apples. While Granny Smith are usually my go-to cooking/baking apple variety, I find them to be slightly too tart for this recipe. I recommend sticking to red-skinned varieties which are generally sweeter and will caramelize better. 

The apples are to be cut in big wedges and pan-fried in butter until soft inside and caramelized outside. Depending on the apple variety chosen, some may soften more quickly than others, so just make sure you keep an eye on the apples when you cook them. You can check on their doneness by poking a sharp knife in an apple wedge – it should feel soft but not mushy. Stop cooking the apples when they are tender enough but not breaking apart yet.

For the final dish photos, here, I used Honey Crisp apples and the result was perfect. They held their shape very well and caramelized nicely. 

Hard Apple Cider

For this recipe, prefer a dry hard apple cider – not sweet/off-dry. You can buy a can from a grocery store or ideally opt for dry hard cider from a local apple farm. Note that the alcohol from the cider will completely evaporate while simmering. 

I don’t recommend using a non-alcoholic cider for this recipe, as they are often too sweet and won’t create as nice a depth of flavor for the sauce.  

Cooking notes: 

• I highly recommend the use of a food thermometer. Pork chops need to be cooked until they reach an internal temperature of 140-145°F (60-63°C). If overdone, pork chops can end up tough.
• This recipe requires a large skillet/ pan (about 3-3.5qt) that can go from the stove-top to the oven. The one pictured here is 3.5 qt. 
• I love to add a splash of cognac when building the sauce. This enhances the apple flavors and brings more depth to the sauce. However, this step is optional. 
• At the end, the sauce is enriched and thickened with crème fraiche. You can find tubs of crème fraiche at the grocery store near sour creams usually. As a substitute, you can use heavy cream (35% m.f.). 
• This recipe is for 4 servings, but you can easily double the quantities to serve it for 8 people. 

I hope you’ll love this Pork Chops with Apples and Cider Sauce recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Pork Chops in Grainy Mustard & Mushroom Sauce  
• Split Pea Bacon (Soup Potage Saint Germain)
• Caramelized Apple Skillet Cake
• Classic French Beef Bourguignon

Pork Chops with Apples and Cider Sauce

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

For the apples:
1 tbsp (14g) unsalted butter
2 large sweet baking apples, cored and cut into 12 wedges (peeled or unpeeled)
For the pork chops:
1 tbsp (14g) unsalted butter
4 pork chops, bone-in, ¾ to 1 inch thick (6-7 ounces each)
2 tbsp (17g) flour
¼ tsp salt
¼ tsp freshly ground black pepper
For the Cider Sauce:
½ tbsp (7g) unsalted butter
1 shallot or 1/2 medium-size onion, peeled and finely diced
1 cup (250ml) apple cider (hard, dry)
1/2 cup (125ml) chicken stock
1 tbsp (15ml) cognac (optional)
2 tbsp (32g) crème fraiche
1 tsp honey
Salt, Freshly ground black pepper to taste
1 tbsp fresh chive, finely chopped

Instructions

Make sure you read the cooking notes before you start.

One hour before cooking, take pork chops out of the fridge. Season with salt and pepper on both sides, and dust lightly with flour on both sides as well.  Let stand on the counter to allow to warm up to room temperature.

Pre-heat your oven to 375°F(190°C) with a rack in the middle.

Step 1 – For the apples. Heat up a large skillet (or oven-safe frying pan) over medium-high heat and add one tablespoon of butter to the pan. When the butter sizzles, add the apple wedges in a single layer and cook until lightly caramelized, about 2 minutes. Flip apple wedges and cook again until lightly caramelized on the other side. Transfer apples onto a plate, cover with foil to keep warm and set aside. 

Step 2 – For the pork chops. Melt another tablespoon of butter in the same skillet, over medium-high heat. Add pork chops to the skillet and sear for about 3-4 minutes, until golden-brown underneath. Flip the pork chops and sear again until brown underneath. Pop the skillet in the pre-heated oven and cook 10-12 minutes, until pork registers 140-145°F(60-63°C). 

Remove skillet from the oven and transfer pork chops on the plate with the apples, cover with foil and set aside. Do not clean the skillet. 

Step 3 – For the cider sauce. Add ½ tablespoon of butter to the skillet, over medium-high heat. Add the shallots and saute for 3-4 minutes until fragrant and slightly caramelized. Add the cider and scrape the bottom of the pan (with a spatula) to unstick any grease/pork bits. Bring cider to a slow boil and simmer until cider is reduced to a thin syrup consistency – about 5 minutes. 

Stir in the chicken broth, cognac (optional), crème fraiche and honey. Season to taste with salt and black pepper. Add ½ tbsp of fresh chive.

For serving, place pork chops and apples onto a large serving plate or individual plates and spoon the cider sauce over-top. Sprinkle with the remaining ½ tbsp of fresh chive.

The post Pork Chops with Apples and Cider Sauce appeared first on Pardon Your French.

In French, this Breton Pound cake is called a “quatre-quarts“, which translates to “four quarters”. It is ubiquitous in my home region of Brittany, but also widely known and enjoyed all throughout France. It consists – just like a classic pound cake – of four ingredients of equal weight: one quarter flour, one quarter butter, one quarter sugar and one quarter eggs. Finally, this pound cake traditionally doesn’t require any leavening agent (ie. baking powder) or flavoring (ie. vanilla extract).

So what makes this Breton Pound Cake different from a classic Pound Cake?

Instead of classic salted or unsalted butter, a Breton pound cake (“Quatre-Quarts”) calls for the use of sea-salted butter, known in French as “Beurre Salé”. This “Beurre Salé” is commonly consumed in the North-Western part of France (especially Brittany) and is used heavily in local baked goods (like in these Salted Butter Breton Sablés). It includes 3 to 5% more salt than the salted butter found in the US/Canada, which is in the form of sea-salt flakes. It gives this pound cake lovely salted-buttery notes, all while enhancing all the flavors.

If you live outside of France and can’t buy “Beurre Salé”, you can recreate it by using unsalted butter and sea-salt flakes (such as Fleur de sel or Maldon). I do not recommend you use salted butter as a substitute: it usually has a higher water content than unsalted butter, so it could give you an inconsistent result.

Cooking notes:

• Weigh your ingredients, rather than using cups. I am a huge advocate of using a food scale for baking. And this couldn’t be any truer when baking a Pound Cake. This recipe is all about having the exact equal weight of eggs, flour, sugar and butter – so using a food scale is essential. Start by measuring the weight of your 3 eggs (3 large eggs, out of the shell – it should equal about 150g), and use the exact same weight of flour, sugar and butter.
• Make sure the eggs are at room temperature. The eggs should be at room temperature for them to retain more air when beaten. If too cold, the whites will be stiffer and won’t welcome in air as much. 
• For this Apple Breton Pound Cake, or most apple cakes really, choose baking apples that will hold their shape when cooking and not turn into mush. My favorite baking apple varieties are Honey Crisp, Jonagold, Pink Lady, Granny Smith and Mutsu. 

I hope you’ll love this Apple Breton Pound Cake recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• Lemon Poppy Seed French Yogurt Loaf
• Classic French Spiced Bread (Pain d’Épices)
• Orange Yogurt Cake 
• Classic French Apple Cake
• Salted Butter Breton Sables

Apple Breton Pound Cake (Quatre-Quarts aux Pommes)

Print Recipe

Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 9 voted )

Ingredients

For the apples:
2 tbsp (28g) unsalted butter
2 tbsp (25g) sugar
2 large baking apples, peeled, cored and diced (about 250g, once diced)
A pinch of sea salt flakes

For the cake:
2/3 cup (150g) unsalted butter
3 eggs large (150g), at room temperature
3/4 cup (150g) sugar
1 cup + 2 tbsp  (150g) all-purpose flour
¼ tsp sea salt flakes

Instructions

Note: This recipe is based on 3 eggs weighing 150g. If your eggs weigh less or more, adapt your other ingredient measurements accordingly. See cooking notes above. 

Preheat your oven to 350°F (180°C)  with a rack in the middle. Grease a 9”x-5” loaf pan with butter and dust it lightly with flour. 

Melt the 150g of butter (for the batter) in a saucepan and set aside to cool.

In large frying pan, over medium heat, add the diced apples, butter (for the apples), sugar and salt. When the butter starts to melt, mix gently to coat the apples. Cook for 6-7 minutes until the apples are lightly softened and caramelized. Do not overcook them, the dices should still hold their shape. Set aside to cool.

In a large mixing bowl, whisk together the egg yolks and sugar until foamy and lighter in color. Whisk in the cool melted butter. Switch to a spoon or spatula, and mix in the flour and salt. Finally, fold in the apples. 

In a separate bowl, whisk the egg whites until firm. Add a spoonful of the egg whites to the batter and mix to loosen the consistency. Add the rest of the egg whites and gently fold in with a spatula. 

Transfer the batter to the prepare pan and bake for 55 minutes to 1 hour, until golden and a knife inserted in the middle comes out clean. 

Transfer to a cooling rack and let cool for 10 minutes. Remove the cake from the pan and let cool to room temperature completely, before serving.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post Apple Breton Pound Cake (Quatre-Quarts aux Pommes) appeared first on Pardon Your French.

It’s quick, simple and a tasty side-dish and that can easily be turned into a main with a few adds-ons… like in today’s recipe. 

Cabbage, Apple and Ham – a perfect trio. 

I am very fond of the traditional buttered cabbage, but I have also come up with a few personal twists on it, to make it more substantial and turn it into a quick and tasty main dish. For a hint of sweetness, I like to add some apple to cook with the cabbage. The bitter cabbage and sweet apple blend perfectly together both in taste and texture. And for a hint of saltiness, I often like to serve this recipe alongside seared slices of Serrano ham (or Prosciutto, or even Paris ham, depending on what I have on hand). It’s the perfect mix of earthy, sweet and salty flavors. 

This is a tremendous recipe for anybody who isn’t  usually a fan of cabbage, or who’s looking for a different way to cook it. This is a great dish that’s a nice change from earthy Winter soups and stews that can sometimes be heavy on the stomach. This cabbage recipe is lighter, yet very cozy and satisfying. 

How to make this Buttered Cabbage and Apple with Seared Serrano Ham 

The recipe starts by blanching the cabbage. This will cut the bitterness of this leafy vegetable and also make it easier to cut into shreds later on. To do so, big wedges of cabbage are placed in a large pot of boiling water for a few minutes, drained and passed through cold water. 

When cool enough to handle, the cabbage gets cut into shreds. You can do it by hand or using a food processor if you wish. 

At this point, you can also slice the onion, slice the garlic cloves and cut an apple into tiny sticks. I like to keep the skin of the apple on for texture, but you can remove it if you wish. 

In a large frying pan with a generous amount of butter, the onion and garlic are then lightly caramelized. The cabbage is added later on, with extra butter, to further tenderize. Lastly, the apple sticks are added to the pan – as they take the least amount of time to cook and soften. 

For serving, slices of seared Serrano ham are placed on top of this bed of buttered cabbage with apples. 

My Cooking notes: 

• Savoy Cabbage is best to use for this recipe. It is tender and sweet, and the crinkly leaves will absorb the butter nicely, to turn utterly tender. As a substitute, green cabbage or red cabbage will work too, although be aware that the red color will leach into the other ingredients (onions, apples). If you are interested in learning more about cabbages, I recommend this page. 
• Any variety of apple will work in this recipe. My favorites are Cortland and Honeycrisp. Granny Smith are nice as well, and will add more acidity/tang. 
• Serrano Ham can be substituted for Prosciutto, Paris Ham, or even bacon strips (which in this case, will need to cooked longer: about 7-8 minutes on each side). 

I hope you’ll love this Buttered Cabbage and Apple with Seared Serrano Ham as much as I do! This is a simple and tasty dish that comes together in less than an hour. It is delicious with some grainy mustard on the side. This recipe is ideal for 2 people but you can easily double the quantities to make more.

You may also like:

• Pork Chops in Grainy Mustard and Mushroom Sauce
• Braised Chicken Thighs with Garlic and Onion
• Poitou-Style Braised Beets with Kale

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Buttered Cabbage and Apple with Seared Serrano

Print Recipe

Serves: 2 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Ingredients

½ medium Savoy Cabbage, cut into wedges
6 tbsp butter (85g) (salted or unsalted), divided
1 large onion, peeled and sliced
2 garlic cloves, peeled and sliced
7-8 Juniper berries, whole
1 tsp fresh ground black pepper
2 tsp salt
1 large apple (Cortland, Honeycrisp or Granny Smith), cut into tiny sticks
3 tbsp (45ml) Apple Cider Vinegar
4 slices Serrano Ham (about 70g)

Instructions

Make sure you read the cooking notes before you start.

Step 1 - Bring a large pot of water with 1 tsp of salt to a boil. Add the cabbage wedges and boil for 5 minutes. Transfer the cabbage to a bowl of ice cold water. Set aside to cool.

Step 2 - In a large pan, over medium heat, melt 4 tablespoons of butter. Add the onion slices, sliced garlic, Juniper berries, black pepper and salt. Cook for 10 minutes, stirring occasionally, until the onion is slightly golden and caramelized.

Step 3 - Cut the cabbage into shreds, and add it to the pan along with 2 extra tablespoons of butter. Cook for 10 minutes, stirring occasionally, until the cabbage is soft (but still with a slight crunch).

Step 4 - Add the apple sticks to the pan, along with 3 tablespoons (45ml) of apple cider vinegar. Cook for 10 minutes, stirring occasionally, until the apple is soft and melty, and the liquid has evaporated. 

Step 5 - In a separate pan, sear the slices of Serrano ham over medium-heat, about 4-5 minutes on each side. Serve immediately by placing two slices of Serrano ham on top of a bed of cabbage and apple.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Buttered Cabbage and Apple with Seared Serrano Ham appeared first on Pardon Your French.

So what makes it a French Apple Cake?

Unlike in US/Canada, a French Apple Cake doesn’t call for any spices like cinnamon or nutmeg, nor a crumble top, nuts or glaze. The fame of this French cake rather relies on its simple crumb made from a generous amount of butter and flavored with dark rum, making it incredibly fragrant. In texture, it is reminiscent of the German Versunkener Apfelken or the Russian Sharlotka, both made in similar ways, with more fruit than actual cake dough – but really, I think the buttery crumb and dark rum truly makes the difference here.

Choose the Right Apples

The recipe begins by choosing the right apples.  And for this Classic French Apple Cake, or most apple cakes really, choose baking apples . Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once baked. Good baking varieties I recommend are (in US/Canada):

• Jonagold
• Braeburn
• Honey Crisp
• Mutsu
• Pink Lady
• Northern Spy
• Granny Smith 

This cake requires 2 large or 3 small apples. The recipe is pretty forgiving and the result won’t be impacted if you use a little less or more apple. You can opt for one single variety or a mix. For instance, you can combine tart and tangy Granny Smith apples with sweet Honey Crisp apples for a nice balance of textures and flavors.

A key step : Ribboning the eggs and sugar 

For the batter, you must start by ribboning together the eggs and sugar. This is a key step in making this recipe, so I want to emphasize a bit on this technique here.

“Ribboning” is achieved by beating the eggs and sugar together (by hand or with a hand mixer) for a long period (usually 5 to 10 minutes) until the sugar crystals dissolve and the mixture becomes pale, thick and forms a ribbon when falling from the whisk. The mixture should be smooth and hold its shape, but not dry. You can watch this video for more instructions. This process is important as it incorporates air into the mixture, which is essential to achieve the tender, airy cake crumb that makes this Classic French Apple Cake so unique. 

My Cooking tips:

• Choose baking apples, such as Fiji, Honeycrisp, Mutsu, Jonagold or Braeburn. You can opt for one variety, or mix it up so you can have different textures (soft or crunchy) and tastes (sweet and tart).
• I like to peel the apples, but you can certainly leave them unpeeled if you wish. 
• If you don’t have dark rum on hand, you can substitute for Cognac. For a non-alcoholic version, you can substitute the rum for apple juice; although I really recommend you use rum or Cognac – it truly makes the cake!
• The cake is rather delicate in texture, so I recommend using a well-greased springform pan so it is easier to remove it from the pan (flipping it onto a plate may break it). This recipe works in a 8″ or 9″ circular pan. 

How to store this French Apple Cake?

This cake can keep for up to three days in the fridge, covered. Note that the sugar crackly top will soften after a day, and may get wet/stuck if covered with plastic film. Instead, I recommend covering the cake with a cake dome or any large bowl that won’t touch the top of the cake. 

I hope you’ll love this Classic French Apple Cake as much as I do! It is simple, quite elegant and truly a delicious French staple. Serve it warm or cooled down, with a big dollop of crème fraiche on top in true French fashion. If you have any questions, please feel free to leave a comment. 

More recipes to enjoy apple season: 

• Gluten-Free Apple Crisp 
• Classic French Tarte Tatin
• Apple Cinnamon Galette 
• Spelt French Apple Cake 
• Apple Breton Pound Cake
• Skillet Caramelized Apple Cake

Classic French Apple Cake

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 125 voted )

Ingredients

½ cup (125g) unsalted butter + 1 tbsp (for greasing the pan) 
1 cup (125g) all-purpose flour
1 tsp baking powder
¼ tsp salt
2 large eggs
2 large baking apples (or 3 small apples)
¾ cup (150g) sugar + 2 tbsp for sprinkling
1 tsp vanilla extract
3 tbsp (45ml) dark rum (or Cognac)

Icing sugar (optional - for serving)
Crème fraiche (optional - for serving) 

Instructions

Make sure you read the cooking notes before you start.

Preheat your oven to 350ºF (180ºC) with a rack in the middle. Line 8-inch or 9-inch (20-22.8cm) springform pan with parchment paper at the bottom and grease the sides with 1 tbsp of butter. 

Step 1 - Melt the butter in a sauce saucepan and set aside to cool.

Step 2 - Peel and core the apples, then dice them into 1/2-inch (1.25cm) pieces.

Step 3 - In a small bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 4 - In a large bowl, beat the eggs and sugar together until pale and a ribbon forms from the whisk. Whisk in the dark rum and vanilla extract. Whisk in half of the flour mixture, gently stir. Add in half of the melted butter, gently stir. Stir in the remaining flour mixture, then the rest of the butter.

Step 5 - Fold in the apples until they are evenly coated with the batter (it will look like there is too much apple and not enough batter, but this is normal).  Scrape the batter into the prepared cake pan and smooth the top a little bit, with a spatula. Sprinkle 2 tablespoons of sugar evenly on top of the batter.

Bake the cake for 45 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 15 minutes and remove it carefully from the pan.

Enjoy warm or cool. For serving (optional), dust with top of the cake with icing sugar and serve each slice with a dollop of crème fraiche on top. 

The post Classic French Apple Cake appeared first on Pardon Your French.

At this time of year, both regions boast orchards of blooming apple trees of all varieties and hence nurture an extensive repertoire of apple recipes – be it sweet or savory. Countless apples pies, chicken and pork roasts with stewed apples, apple cider in Brittany, Calvados in Normandy… apples are the Queen of the local gastronomy year-round. And frankly, as a Brittany native, I don’t think I’ll ever get tired of cooking and baking with them.

So after the Calvados and Apple Flan recipe from Normandy, here is this Skillet Caramelized Apple Cake from Brittany, one of my favorite apple recipes from my home region (although to be fair, as a biased Brittany recipe-devotee, I might always show up here with yet another new “favorite” Breton recipe).

A super easy, quick and rustic apple flan-like cake

Known in French as a “Michon aux Pommes”, this rustic-looking dessert features a succulent flan-like texture and big clusters of caramelized apples. As fragrant and luscious as it is, the recipe is ridiculously simple and thrown together in a few short minutes, for a result that is big in flavor and exciting textures.   

The apples are first cooked with a generous knob of butter (salted butter, as per 100% of Brittany recipes). This step brings an effortless elegance to the dish, with sweet caramelized notes of a tarte tatin, creating an interesting contrast with the cake batter.

The cake batter is similar to a sweet crêpe batter: a liquidy mix thrown together in 2 or 3 minutes, and poured over the caramelized apples before getting popped in the oven. Its eggy texture is soothing and unctuous, but remain firm enough to be called “a cake”.

I like to enjoy this cake hot, straight out of the oven, with the browned edges crisp and slightly brittle, and the middle still gooey and a bit steamy. But if you let it cool down in temperature, it will firm up nicely and you can slice it and serve it like a classic cake.

 Cooking notes:

• For more interesting flavours, choose a mix of tart and sweet apple varieties
• This recipe requires a 9-inch skillet or stove-top and oven-proof equal sized dish

Skillet Caramelized Apple Cake from Brittany

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 35-40 minutes 35-40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 18 voted )

Ingredients

For the batter:
1 cup (125g) all-purpose flour
1/4 cup (50g) sugar
3 large eggs
1/3 cup (80g) salted butter, melted
1 2/3 cup (400ml) milk (2% or whole) 
Scrapping of 1/2 vanilla bean or 1 tsp vanilla extract

For the filling:
1.1lbs (500g) apples (peeled, cored and cut in 8)
1/3 cup + 2 tbsp (80g + 30g) salted butter
2 tbsp (25g) sugar, for topping

Instructions

Pre-heat your oven to 350 °F (180°C) with a rack in the middle

Step 1 - In a large mixing bowl, whisk together the flour, sugar and eggs until smooth. Whisk in the melted butter until completely incorporated, and finally the milk and vanilla (seeds or extract). You should have a smooth batter, similar to a thin pancake batter. Set aside.

Step 2 - In a 9-inch skillet, melt 1/3 cup (80g) of butter and add the apple slices. Cook for about 10 minutes until the apples are soft and slightly caramelized. Scatter the apples evenly at the bottom of the skillet and pour the batter over the apples. Place in the oven.

Step 3 - After 15 minutes, open the oven and scatter tiny cubes of butter (2 tablespoons/30g in total) evenly over the top of the cake and sprinkle with 2 tablespoons of sugar. Bake for 20-25 minutes, until golden with brown, caramelized edges.

Serve warm, or let cool completely to room temperature to slice and serve like a cake.

If you try this Skillet Caramelized Apple Cake from Brittany recipe let me know! Leave a comment or share a photo on Instagram. 

A recipe adapted from Aimer La Cuisine de Bretagne, by Jacques Thorel.

The post Skillet Caramelized Apple Cake from Brittany appeared first on Pardon Your French.