Pompe aux pommes: apple between two layers of pastry
This apple pastry has a layer of dough on top too. Cut a few slits in it: steam can escape while the apple softens and the puff pastry browns.
Editorial team Euro Magazine ·
The Sancy tourist office describes pompe aux pommes as a rectangular apple pastry from Auvergne, made with puff or shortcrust pastry. Our home version uses ready-made puff pastry and thin apple slices. There is no open rose pattern: the filling disappears beneath a pastry lid.
Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.
Equipment
A baking tray, baking paper, pastry brush, knife, fork, cooling rack and aluminium foil if needed.
Ingredients
- 2 rectangular rolls of chilled all-butter puff pastry, each 250 g and about 25 × 35 cm
- 750 g firm apples, weighed unpeeled
- 50 g granulated sugar, divided
- 15 ml lemon juice
- 15 g butter
- 1 medium egg
Method
- Preheat the oven to 200 °C, conventional top and bottom heat. Line the tray with baking paper. Keep the puff pastry refrigerated until needed.
- Peel and core the apples, then cut into slices about 3 mm thick. Mix with the lemon juice and 40 g sugar. Cut the butter into small cubes. Beat the egg.
- Place 1 sheet of pastry on the tray. Spread the apple evenly over it, leaving a 2 cm border all around. Scatter the butter cubes over the apple. Lightly brush the border with egg.
- Lay the second sheet over the filling. Press the edges together with a fork. Cut 4 small vents in the top, brush lightly with egg and sprinkle with the remaining 10 g sugar. You may have some egg left; discard it.
- Bake below the centre of the oven for about 40 minutes. Check that the pastry is golden and cooked underneath, and that a knife inserted through a steam vent slides easily into the apple. Bake longer if necessary; cover the top loosely with foil if it browns too quickly.
- Rest on a rack for 15 minutes before cutting into 8 pieces. If keeping it, let it cool further and refrigerate promptly.
Storage
Cool the remaining pieces quickly and refrigerate them, covered, at 4 °C within 2 hours. Eat within 2 days. The puff pastry becomes less crisp during storage.
Allergens
Contains wheat (gluten), milk and eggs. Check the ingredients in the puff pastry.
Our own editorial adaptation for home cooking; not kitchen-tested. Quantities and timings are guides; also check the signs of doneness described.