Which apples work best for apple tarte flambée?

Tart, firm varieties that hold their shape in the oven and balance the sweet crème fraîche: Boskoop, Braeburn, Elstar or Gravenstein in early autumn. Very sweet, mealy apples such as Golden Delicious turn soft and bland on the thin dough. Slice them 2 to 3 millimeters thin, otherwise the apple does not cook through before the edge darkens.

Can I make the dough ahead?

Yes, the dough contains no yeast and is easy to prepare in advance. Wrapped in cling film it keeps for 2 days in the fridge, take it out 30 minutes before rolling so it turns supple again. You can also store it already rolled out between two sheets of parchment, or freeze it and top it straight from the freezer.

How do I flambé the tarte flambée safely?

Only once the flatbread is out of the oven, warm 2 to 3 tablespoons of Calvados, rum or whisky in a small pot until it steams, not boils. Light the alcohol with a long lighter or match, away from the extractor hood, curtains and children, and pour it burning carefully over the tarte. The flame dies down by itself after a few seconds, leaving only the aroma.

Crème fraîche or sour cream, which is better?

Both work. Crème fraîche has around 30 percent fat, turns creamy in the oven and does not run, which makes it the classic choice. Sour cream is lighter and tangier but a little thinner, so spread it more thinly and leave a generous rim. If you want an extra stable topping, stir a spoon of cream cheese into the sour cream.

Can I make the apple tarte flambée vegan?

Yes, the dough is already vegan, only the topping needs swapping. Use a plant-based crème fraîche or whisk 200 gr (7 oz.) of soy yogurt with 1 tablespoon of cashew butter and a squeeze of lemon until smooth. Leave the rest, the apples, cinnamon sugar and almonds, exactly as it is.

8 SEPTEMBER 2026

Apple Tarte Flambée with Cinnamon and Almonds

Name: Apple Tarte Flambée with Cinnamon and Almonds
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 250 gr (8.8 oz.) all-purpose flour; 125 ml (1/2 cup) lukewarm water; 2 Tbsp olive oil; 1 pinch salt; 1 tsp sugar; 1 tsp vanilla extract; 200 gr (7 oz.) crème fraîche; 2 to 3 apples; 2 Tbsp brown sugar; 1 tsp cinnamon; 1 tsp lemon juice; 2 to 3 Tbsp flaked almonds; 1 Tbsp cinnamon sugar; 1 sprig mint; 2 to 3 Tbsp Calvados

By Verena Frei

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Prep: 20 min
Cook: 30 min
Total: 1 hr 20 min
Servings: 4 servings

What can I cook tonight?Tap what you have at home and I will show you what fits.e.g. withcrème fraîcheapplelemon

Hello lovelies,

so far you only know tarte flambée from me in its savory form, but as soon as the first apples drop from the tree I bake it sweet: my apple tarte flambée with cinnamon and almonds is paper-thin, crisp at the edge, creamy in the middle and tastes like a cross between a Swiss apple tart and an Alsatian flammkuchen. The dough needs no yeast, the topping is ready in 10 minutes, and if you like you flambé the whole thing at the end with a splash of Calvados.

Apple tarte flambée at an angle from above, one slice cut out, a bowl of cinnamon sugar beside it

The dough is exactly the one I make for my spinach tarte flambée with crème fraîche and almonds: flour, water, olive oil, a pinch of salt, plus here a teaspoon of sugar and a little vanilla. It only needs 30 minutes of rest, then it rolls out so thin it is almost see-through, and that is precisely what makes it so crisp in the hot oven.

Apples and crème fraîche

For the topping I use tart, firm apples such as Boskoop or Braeburn, which balance the sweet cinnamon sugar and do not collapse in the oven. I stir the crème fraîche with cinnamon and brown sugar until smooth and spread it thinly, leaving the rim free. In spirit it is the idea behind my vegan Swiss apple pie with custard, just without the custard and without a tin, and baked in 30 minutes.

Close-up of the apple tarte flambée with caramelized cinnamon sugar, flaked almonds and mint

The apple slices may overlap, they shrink as they bake. On top go flaked almonds, which toast golden in the oven and bring the crunch. If you love thin bases with toppings as much as we do, try my pumpkin pizza with ricotta and caramelized onions next, that is the savory autumn version.

Apple tarte flambée cut into pieces from above, with almonds and mint on parchment

The flambé is the moment everyone at our table looks up. The Calvados is warmed in a small pot, lit and poured burning over the finished tarte, the flame is gone after a few seconds and what remains is a delicate apple-brandy aroma. With children around I skip that step and put a scoop of vanilla ice cream on the warm slice instead.

Whole apple tarte flambée with almonds on the wooden board from above

Ingredients for the apple tarte flambée with apples, flour, crème fraîche, almonds, cinnamon and mint

I hope a sweet tarte flambée surprises you as much as it surprised us the first time. If there are apples left afterwards, they turn into apple streusel muffins with cinnamon for the lunchbox here.

And if you prefer apple and cinnamon in a soft yeast dough rather than paper-thin, bake my brioche with apple cinnamon filling at the weekend. Tell me whether you flambéed.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: the thinner the dough, the crispier the tarte, so do not be shy when rolling, it may almost be see-through. If you own a pizza stone or preheat an upturned baking sheet, the base gets even crispier. You can also add the almonds only for the last 10 minutes if your oven runs hot. If you prefer apple with more bite, cut the apples into thin wedges instead of slices. And when children are eating, skip the flambé and put a scoop of vanilla ice cream on the warm slice instead.

Apple tarte flambée with cinnamon and flaked almonds on parchment from above, garnished with mint

Apple Tarte Flambée with Cinnamon and Almonds

Sweet flammkuchen on a thin yeast-free dough with crème fraîche, apple, cinnamon sugar and flaked almonds, flambéed if you like.

Course:Dessert
Prep:20 min
Cook:30 min
Servings:4 servings

Vegetarian

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EQUIPMENT

Large bowl
Kitchen towel
Rolling pin
2 baking sheets lined with parchment
Mandoline or sharp knife
Small pot for flambéing, optional

INGREDIENTS

For the dough:

250gr (8.8 oz.)all-purpose flour
125ml (1/2 cup)lukewarm water
2Tbspolive oil
1pinchsalt
1tspsugar
1tspvanilla extract

For the topping:

200gr (7 oz.)crème fraîche or sour cream
2 to 3apples tart, firm
2Tbspbrown sugar
1tspcinnamon
1tsplemon juice
2 to 3Tbspflaked almonds
1Tbspcinnamon sugar for sprinkling
1sprigmint to garnish, optional

For flambéing, optional:

2 to 3TbspCalvados or rum, whisky

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INSTRUCTIONS

Dough

Mix the flour, salt and sugar in the bowl. Add the lukewarm water, vanilla extract and olive oil and knead into a smooth dough by hand, with a hand mixer or in a stand mixer.
Cover the bowl with the kitchen towel and let the dough rest in a warm spot for 30 minutes.

Topping

Wash the apples, peel them if you like, core them and slice them thinly with a knife or mandoline. Drizzle with the lemon juice so they stay pale.
Stir the crème fraîche with the cinnamon and brown sugar until smooth.

Roll out and bake

Preheat the oven to 220°C (430°F) conventional heat. Halve the dough and roll each half paper-thin on a floured surface, then lift onto the parchment-lined sheets.
Spread the crème fraîche mixture thinly over the dough, leaving the rim free. Cover densely with the apple slices, sprinkle with cinnamon sugar and scatter the flaked almonds on top.
Bake in the preheated oven for 25 to 30 minutes, until the rim and almonds are golden. Depending on your oven and how thin the dough is it can be quicker, so check from 20 minutes on.

Flambé and serve

Take the tarte out of the oven. If you want to flambé it, warm the Calvados in a small pot, light it with a long match and pour it burning carefully over the tarte.
Let it cool briefly, garnish with mint if you like, cut into pieces and serve warm.

Calories: 520 kcal
Protein: 9 g

GOOD TO KNOW

Frequently asked questions

Tart, firm varieties that hold their shape in the oven and balance the sweet crème fraîche: Boskoop, Braeburn, Elstar or Gravenstein in early autumn. Very sweet, mealy apples such as Golden Delicious turn soft and bland on the thin dough. Slice them 2 to 3 millimeters thin, otherwise the apple does not cook through before the edge darkens.
Yes, the dough contains no yeast and is easy to prepare in advance. Wrapped in cling film it keeps for 2 days in the fridge, take it out 30 minutes before rolling so it turns supple again. You can also store it already rolled out between two sheets of parchment, or freeze it and top it straight from the freezer.
Only once the flatbread is out of the oven, warm 2 to 3 tablespoons of Calvados, rum or whisky in a small pot until it steams, not boils. Light the alcohol with a long lighter or match, away from the extractor hood, curtains and children, and pour it burning carefully over the tarte. The flame dies down by itself after a few seconds, leaving only the aroma.
Both work. Crème fraîche has around 30 percent fat, turns creamy in the oven and does not run, which makes it the classic choice. Sour cream is lighter and tangier but a little thinner, so spread it more thinly and leave a generous rim. If you want an extra stable topping, stir a spoon of cream cheese into the sour cream.
Yes, the dough is already vegan, only the topping needs swapping. Use a plant-based crème fraîche or whisk 200 gr (7 oz.) of soy yogurt with 1 tablespoon of cashew butter and a squeeze of lemon until smooth. Leave the rest, the apples, cinnamon sugar and almonds, exactly as it is.

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Apple streusel muffins with cinnamon on a cooling rack with halved apples