The Great British Baking Show ™
Season:
Episode:
Challenge:
Tarte aux Pommes
Prue Leith "The perfect tarte aux pommes needs to go into the oven three times. The first is the 'blind bake' for the pastry and is the most important to avoid the 'soggy bottom'. This bake is also important to set the color of the finished product. The second bake is to set the frangipane and the third bake cooks the apples. Those sliced apples need to be really, really thin otherwise (a) they won't get baked enough and (b) they look clumsy.
Time Allowed for this challenge:
2 hours 30 minutes
How the bakers performed
Josh
Ranking
1
"This is quite neat. You've got a bit of a split there. That melts in the mouth, that pastry. It's delicious. "
"The apples are very nicely thinly sliced. They're nicely arranged. That's lovely."
Dan
Ranking
3
"A bit split."
"The pastry may be cracked, but it's very nice and it's properly baked. "
"The frangipane is not very strong."
Matty
Ranking
2
"This one's quite neat."
"Very neat. And the apples are beautifully arranged."
"Pastry, I would say, possibly could have had a little bit longer in the oven, just to put a bit more of a flash of color. "
"The pastry is actually crisp on the bottom, but a bit soft there. "
Tasha
Ranking
4
"This struggled to come out of the tin, didn't it? And it looks very messy."
"I think this perhaps wasn't baked blind enough."
"There's no color on that at all."
"It's almost raw."
"The flavor is okay. I just think the pastry is. Let it down a little bit. "
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