A rustic tart, a shaping that I really like, with apples and white sausage, a hint of cinnamon, and honey. A little sweet-salty culinary delight.
Shortcrust Pastry
Pour the flour, salt, egg yolk, and diced butter into the bowl of your stand mixer fitted with the flat beater. Start the mixer on speed 2. Add the water in three to four increments, waiting a few seconds between each addition. A dough ball will form. When it is ready, wrap it in plastic wrap and refrigerate for at least half an hour (or overnight).
Peel your apples and cut them into small cubes. Sauté them in a pan with a bit of butter, a splash of honey, and cinnamon. Let cool.
Preparation Preheat your oven to 210°C. Take the dough out of the refrigerator. Roll out your dough directly on parchment paper (or on a silicone mat) to a thickness of about 3-4 mm, shaping it into a round. Transfer directly to a baking sheet. Prick the dough with a fork. Spread the mustard on the dough about 3 cm from the edges. Add the apples on top of the tart. Bake for 15 minutes.
Finally, in the meantime, brown the sausage and cut it into slices. Distribute them over the tart and bake again for 20 minutes. Serve hot or warm with some chopped chives.
0 servings
8
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