A basic tarte aux pommes is such a simple creation that I usually don't consult a recipe. Sunday, though, I found three new versions in an Elle à table that I had cut out some time back. They were part of the "Menus propos autour de..." series, where the magazine presents variations on the theme of a standard French dish.
I tried the recipe by famous French baker Jean-Luc Poujauran. What made this tart special was sautéing the apples in butter, brown sugar and honey before putting them in the pie crust (pâte brisée.) The final touch was a light, crumble-like topping of ground almonds and a bit more brown sugar.
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