Matefaim avec Pommes

I love apples and I try to eat two a day, and this is a great way to abuse all the good that they do for me...

Pommes par Cezanne.

Matefaim avec pommes, originated in Savoie in southeastern France. The name matefaim avec pommes translates as "subdue hunger with apples." It resembles a large crêpe. In Savoie they are often made with shredded potatoes or leeks rather than pommes and served as or with the main course. In this case, the matefaim is a dessert.

À table!

le four 200-210º C - Oven 400º F


6 pommes, moyen - 6 medium apples
1/2 zeste d’orange - zest of 1/2 an orange
200 gr. farine - scant 1/2 cup flour (just over 7 ounces)
200 gr. sucre en poudre - scant 1/2 cup granulated sugar (just over 7 ounces)
2 ouefs - 2 eggs
2 verres de lait (25 cl) - 8.5 oz milk
80 gr. buerre - 3 oz. butter - soft room temperature


1. Peel and core the apples, cut them into chunks.
2. Coat the apple pieces with 2 oz. of the butter, dust the pieces with the powdered sugar.
3. Spread the coated apple pieces in a pan and heat until the sugar is caramelised.
4. In the bowl of an electric mixer, at low speed blend the flour with the remaining powdered sugar.
5. Add the remaining butter.
6. When the butter is incorporated, add the eggs and orange rind. Blend in the milk. The dough will be very soft. Press the dough into a greased 11" tarte ring.
7. Top the dough with the caramelized apples.
8. Cover the tarte with foil and bake for about 30 minutes.

Serve hot or cold.

It will help my cardiologist make his next lease payment on his BMW when I top the serving slices with créme Chantilly (whipped cream flavored with vanilla) or top with crème fraîche. You may with to sprinkle the finished matefaim with cannelle moulue, ground cinnamon.

Bon appétit!


*Louis le Vache had once posted this, he no longer posts so there is no link.

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