_ This Apple Tart is a traditional dessert/snack family recipe from my amazing Grandmother, again. Since I can remember it, every single time the family would meet for celebrations, holidays, or just as a get together, there was always, to these days, this amazing Apple Tart. Not only does it remind me of great childhood memories, and how awesome my grandmother is, but I think that you will all love it. The whole recipe is 100% homemade, from the pie crust, to the Apple sauce. It literally is divine. Because this is our family recipe and one of the best my grandmother makes as a tradition, I have decided to name it after her. Mamy’s Apple Tart! “mamy” means grandmother in French, and I call her that way. She does not have the Internet, but she actually started learning English a few years ago (did I tell you my grandmother is amazing?), so maybe one day, she can see and read this and I know she will be extremely happy to see that her recipe is traveling across the borders. Do not hesitate to leave as many comments as you would like if you get to try this recipe, I will make sure to pass them along to her.

_ Ingredients:

  • 2 Lbs of Apples for the Apple Sauce
  • 2 extra apples, sliced
  • 1 Pie crust
  • Butter & Flour for the Pie dish
  • Sugar
  • Vanilla extract (powder)

Apple Sauce:

Slice 2 Lbs of Apples.

In a pot, combine ½ cup of water and the sliced apples. Cook under low-medium heat. Stir until the apple is soft. This process should take approximately 10-15 minutes. With a fork, mash the apples to make a crunchy Apple Sauce.


Make your own pie crust following my grandmother’s recipe or buy a pie crust at the store.
Make your own Apple Sauce following my grandmother's recipe (see above).

In a tart dish, butter and sprinkle flour at the bottom to avoid the pie crust to stick. Then, spread the pie crust. Make a few holes using a fork in the crust.

Spread your Apple Sauce at the bottom of the crust. Top it off with thin slices of apples all over.

Sprinkle sugar and vanilla powder on top of the apple slices. The quantity is really up to your taste. Make sure it is thinly and evenly spread out. (Note: for this recipe, I used ½ tablespoon of sugar and 1 teaspoon of powdered vanilla).

Put it in the oven at 400F for about 40 minutes. Let it cool off a little.

You can serve it on its own, or with a scoop of Vanilla Ice Cream. It is delicious either way and a perfect French dessert!



11/18/2012 2:48pm

Wow, this looks Amazing! I'm looking around for holiday dessert inspiration and this is at the top of my list! I love grandma recipes, made with Love :)

Crepes Suzettes
11/18/2012 2:50pm

Thank you so much!!

11/18/2012 2:56pm

Holy smokes this looks divine! Definitely going into my recipe book for a little cold winter treat.

Crepes Suzettes
11/18/2012 4:22pm

Thank you. It really is. It is also very light so perfect for dessert as well :)

11/19/2012 8:04am

This looks so wonderful. Thank you for bringing it to my facebook party! I have always wanted to try my hand at French cooking. I am working on some recipes from the Julia Childs baking cookbook. So far, I love every one I have tried. This will be at the top of my list. I am off to follow you now!
Cynthia at FeedingBig.com

Crepe Suzette
11/21/2012 2:36pm

THank you. Let me know if you have any questions. Two important things about French cooking I think are : creamy and quantity :)

11/20/2012 7:57pm

This sound wonderful, but where do you find vanilla powder? I've never even heard of it before I saw it in this recipe. I may make this for Thanksgiving and just leave out the vanilla powder for now. Thank you for sharing.

Crepe Suzette
11/21/2012 2:37pm

Thank you for your comment. This is what I am talking about with Vanilla Powder (in comparison to liquid): http://www.mccormick.com/Products/Extracts-and-Food-Colors/Extracts/Pure-Vanilla-Extract.aspx
Let me know if you end up making it...I know I will make one again tomorrow for Thanksgiving :)

Debra Gates
11/21/2012 6:05pm

Thank you for the link. I think I may give this a try. Have a happy Thanksgiving and a great weekend.

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