This rectangular pastry was once made on farms to eat at special meals marking the threshing season and the grape harvest. It is a tart made with a meltingly soft layer of apple slices with vanilla sugar and cinnamon, inserted between two layers of puff or shortcrust pastry. In general, Reinette, Canada or Boskoop apples are used to make it. It is eaten warm or cold for dessert or teatime, with a cup of coffee or a glass of sweet white wine.
Every October, the village of Durtol in Puy-de-Dôme hosts the pompe aux pommes festival, an unmissable event for anyone wishing to sample this typical Auvergne speciality!