DessertFrançois de MéloguePies & TartsProvencal RecipesTaste: Food & Drink

Apple Creme Brûlée Tart a French Dessert for the Soul

Recently, I posted a picture of an Apple Creme Brûlée tart, or what essentially could be called the love child of a creme brulee and an apple tart. The response was so overwhelming that I thought about publishing the recipe in a new book: “How To Get Fat(ter) During a Quarantine: 75 Delicious Recipes to Stress Eat To.” Perhaps a little dark gallows humour that I hope offends no one. Humour and eating are my coping mechanisms for all the stress of losing a job and the world crumbling around me.

Looking for comfort in food and with time on my hands, I experimented with combining the irresistible flavours of a warm apple tart with a classic French crème brûlée. The result? A hands-down success, especially when paired with a late harvest Gewurztraminer (2013) from Husch Vineyards. Please read more about this wine, French winemaking techniques and my inspiration for this dessert.

Apple-Creme-Brûlée-Tart French Desserts

Apple Creme Brûlée Tart

There are several steps to creating this dessert, and the dough should rest overnight. The end result is delicious, so don't rush the process. Enjoy the results!
Prep Time 1 hr
Cook Time 9 hrs
Total Time 10 hrs
Course Dessert
Cuisine French, Provencal
Servings 6 people


For the Dough:

  • 12 oz (340g) All Purpose Flour
  • 1 pinch Sea Salt
  • 1/2 tsp Baking Powder
  • 8 oz (226g) Unsalted Butter cut in small pieces
  • 1/2 cup (118ml) cold water maybe less or a tad more

For the Apples:

  • 3 tbsp Unsalted Butter
  • 6 Apples Granny Smith peeled, cored & cut in 1/8ths
  • 1/4 cup (60g) Granulated Sugar
  • 1 Orange for the grated zest
  • 1/2 tsp Cloves
  • 1/2 tsp Cinnamon
  • 3/4 cup (177ml) Heavy Cream
  • 1 large Egg Yolk
  • 1 tbsp Honey
  • 1/4 tsp Vanilla extract


To Make the Dough:

  • To make the dough, in a food processor, pulse the flour, salt and baking powder together.
  • Add the butter and pulse until the mixture looks like coarse cornmeal.
  • With the motor running, add just enough ice-cold water so that the dough forms into a loose ball.
  • Gather the dough into a ball and cover it with plastic wrap. Let it rest for 1 full hour or overnight in the refrigerator.
  • On a floured work surface with a floured rolling pin, roll the dough out to a 12-inch circle.
  • Use your rolling pin to roll up the dough and unroll over the tart pan.
  • Press dough into the corners and pinch tightly on the edges. Do not worry if the edges look ragged. It is important to pinch tight because this will keep the dough from shrinking.
  • Refrigerate for 1 hour.

To Caramelize the Apples:

  • In a large, heavy ovenproof skillet over medium heat, melt the butter until foamy. Add the granulated sugar and cook, stirring occasionally, until it starts to caramelize and turn light brown, about 5 minutes.
  • Stir in the apples, orange zest, cloves, and cinnamon until the apples are well coated.
  • Cook, stirring occasionally, until the apples start to brown, about 10 minutes.

Assemble the Tart:

  • Preheat the oven to 400°F.
  • Bake the tart shell until the dough is very lightly brown, about 15 minutes.
  • Whisk the cream, egg yolk, honey, and vanilla together then put aside.
  • Remove the tart shell from the oven and arrange the apple wedges in a circle.
  • Pour cream mixture over and bake for 15 minutes, or until the cream is set.


Optional: You could take the creme brulee aspect one step further and dust with superfine sugar and take a blow torch to the top to caramelize the sugar.
Keyword Apples, Cream, Dessert, Tartes, Tarts
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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence. With wife Lisa, they conduct personalized, insider gastronomic tours of Burgundy/Lyon, Provence and the Pacific Northwest.

Chef François resides in Vancouver, Washington with his wife Lisa and seven-year-old son Beaumont, who has proclaimed himself the family saucier. He has written his first cookbook about Provence, entitled Cuisine of the Sun: A Ray of Sunshine on Your Plate, and works for Foods in Season, America’s foremost foraging company specializing in hyper-seasonal, wild foraged and fished foods from the Pacific Northwest.

Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris.

Follow his blog Pistou and Pastis and Simple French Cooking both websites are filled with delicious recipes and beautiful photos.


  1. Avatar
    October 29, 2020 at 4:40 pm — Reply

    I am just about to try this delicious looking recipe but wonder on the pie dish size – I presume 9inch but can you confirm this please.

    • CKAdmin
      October 29, 2020 at 6:46 pm — Reply

      Hello Travis,

      Yes, you should use a 9-inch pie plate. Enjoy the recipe!

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