Try this for a delicious dessert. Ring the changes with spiced rum instead of Calvados (speciality digestif from Normandy, made from apples) and puff pastry... No need to flambé, its just as good. Serve with crème fraîche or vanilla ice-cream... Serves 4-8.
Ingredients:
for tart:
for tart:
- 750g apples
- 25g sugar
- 50g butter
- 1 pastry
- 1/2 t cinnamon
for topping:
Method:
Preheat oven at 200° C.
Peel and cut the apple into thick slices.
Heat the butter in a pan and add the apple slices.
Add the sugar and cinnamon and cook for about 15 minutes.
- 10cl fresh cream
- 2 eggs
- 1 T calavados
- slivered almonds
for the flambé:
- 1 glass of calvados
- 1 T sugar
Method:
Preheat oven at 200° C.
Peel and cut the apple into thick slices.
Heat the butter in a pan and add the apple slices.
Add the sugar and cinnamon and cook for about 15 minutes.
Line a baking dish with parchment paper and add the pastry.
Prick it with a fork, then add the apples.
Bake for 25 minutes.
Whip the eggs, cream and Calvados.
Remove the tart from the oven and pour the mixture over the tart and sprinkle with the almonds.
Place the tart back in the oven for an extra 10 minutes.
Place the tart back in the oven for an extra 10 minutes.
Immediately pour over the Calvados and flambé.
