Apple Tart
Red Delicious apples have a strong sour taste, making them a good match for sweets
How to make it
1
Cut the apples into 8 equal parts and remove the cores and skins
2
Melt the butter in a frying pan, add ① and cook
3
Once golden brown, gradually add the granulated sugar and simmer for 7 to 8 minutes
4
When it turns amber and is soft enough to easily pierce with a bamboo skewer, add the brandy and flambé to evaporate the alcohol
5
Add the lemon juice and cinnamon, mix and transfer to a bowl
6
Add 5g of butter to the frying pan in step 5 and melt it. Pour the butter over the apples in a tray to prevent them from sticking and let them cool slightly
7
Place the tart base on a plate, arrange the apples from step ⑥, and garnish with raspberries and blueberries
materials 5 people
-
- apple
- 1 piece
-
- Unsalted butter
- 12g
-
- Lemon juice
- 5㏄
-
- Granulated sugar
- 20g
-
- Brandy and Calvados are also acceptable
- 25㏄
-
- cinnamon
- A pinch
-
- Basic tart dough
- 1 unit
-
- raspberries
- 5
-
- blueberries in half lengthwise
- 3 pieces
[PR]
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