Ingredients
- 9 ounce (250 g) flaky pastry
- 6 hard Gala or possibly golden brown apples
- 3 ounce (60 g) butter
- 1/3 c. (60 g) granulated sugar
- 1 ¾ ounce (50 g) butter
- ¼ c. (50 g) sugar
- 9 ounce (250 g) walnut halves
- 2 tbsp lemon juice
- 5 fl ounce (15 cl) cream
- 1 tbsp rum
- Chantilly (whipped cream)
- 5 fl ounce (15 cl) liquid whipping cream 2 tbsp (30 g) icing sugar
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Walnut Caramel Tarte Fine Aux Pommes
Servings: 6
Directions
- Roll out the pastry in a rectangle
- Peel the apples, cut them into quarters; next, remove the cores and cut the quarters into very thin slices
- Preheat the oven to 400°F (200°C). Crush the walnuts
- Cover a pastry dish with waxed paper sprinkled with a Tbsp. of sugar
- Place the flaky pastry over the top and cover with a Tbsp. of sugar
- Next place the apple slices longitudinally on top in an overlapping fashion
- Brush the apples with the melted butter
- Put in the oven for 20 to 25 min
- Remove from oven, and cut into pcs to place on each plate
- Beat the whipped cream while adding the icing sugar
- In a saucepan, cook the butter, sugar, lemon juice, walnuts, whipped cream and rum
- Mix together well
- Pour a little walnut caramel over each piece and place a dollop of whipped cream on the side
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