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Recipe details
Dartois aux pommes
A crisp rectangular dartois filled with buttery honeyed apple compote and baked until puffed and deeply golden. Serve the individual pastry for breakfast or as an afternoon snack.
≈ 211 kcal/100 g · ≈ 507 kcal/serving
50 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
apple130 g
butter8 g
honey12 g
puff pastry90 g · Roll into two rectangles approximately 20 cm long × 10 cm wide × 0.3 cm thick (7.9 in × 3.9 in × 0.12 in).
Cookware and utensils
Small saucepan
Baking sheet
Parchment paper
Knife
Cutting board
Rolling pin
Pastry brush
Directions
01
Peel and dice the apple into 1/2-inch pieces.
Products
apple — 130 g
Action
Dice
Time
4 min
Temperature
Room temperature
02
Melt the butter in a small saucepan over medium heat.
Products
butter — 8 g
Action
Melt
Time
2 min
Temperature
Medium heat
03
Cook the apple in the butter until tender.
Products
apple — 130 g; butter — 8 g
Action
Cook
Time
8 min
Temperature
Medium heat
04
Stir the honey into the softened apple and cool the filling for 5 minutes.
Products
honey — 12 g; apple — 130 g
Action
Sweeten and cool
Time
5 min
Temperature
Warm, then cooling
05
Roll the puff pastry into two thin rectangles, one slightly larger than the other.
Products
puff pastry — 90 g · Roll into two rectangles approximately 20 cm long × 10 cm wide × 0.3 cm thick (7.9 in × 3.9 in × 0.12 in).
Action
Roll
Time
5 min
Temperature
Chilled pastry
06
Place the smaller pastry rectangle on a parchment-lined baking sheet.
Products
puff pastry — 90 g · Roll into two rectangles approximately 20 cm long × 10 cm wide × 0.3 cm thick (7.9 in × 3.9 in × 0.12 in).
Action
Place
Time
1 min
Temperature
Room temperature
07
Spread the apple filling over the center, leaving a 1-inch border.
Products
apple — 130 g; butter — 8 g; honey — 12 g
Action
Fill
Time
2 min
Temperature
Cool filling
08
Cover the filling with the larger pastry rectangle and press the edges together.
Products
puff pastry — 90 g · Roll into two rectangles approximately 20 cm long × 10 cm wide × 0.3 cm thick (7.9 in × 3.9 in × 0.12 in).
Action
Seal
Time
2 min
Temperature
Room temperature
09
Cut three small vents in the top pastry layer.
Products
puff pastry — 90 g · Roll into two rectangles approximately 20 cm long × 10 cm wide × 0.3 cm thick (7.9 in × 3.9 in × 0.12 in).
Action
Vent
Time
1 min
Temperature
Room temperature
10
Bake the dartois until puffed and golden.
Products
puff pastry — 90 g · Roll into two rectangles approximately 20 cm long × 10 cm wide × 0.3 cm thick (7.9 in × 3.9 in × 0.12 in).
Action
Bake
Time
20 min
Temperature
400°F / 200°C
11
Cool the dartois for 5 minutes before serving.
Products
No products at this step
Action
Cool
Time
5 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
