Apple Mirliton Recipe

In your mixer or in a bowl, mix the flour and softened butter. Add water in 2 or 3 batches and combine with your fingertips. Form a ball and let it rest for 2 hours.

Peel the apples and cut them into cubes. In a pan, melt the butter, add 70 g of sugar and let it brown. Incorporate the apples and coat them with caramel. Continue cooking for a few minutes over low heat. Remove from heat.

Warm the rum in a small saucepan. Pour over the apples and ignite. Allow to cool slightly.

Preheat the oven to 180°C.

Mix the eggs with the cream, almond flour, and the remaining sugar (80 g). Roll out the dough and line a tart pan. Spread the cooled apples on top, then pour the mixture over.

Bake for about 40 minutes depending on your oven. Remove, let rest for 5 minutes, and unmold onto a rack.

To finish, I chose to use large pieces of apples, but you can (as in the original recipe) cut them into small cubes and mash them slightly with a fork. This will give you a presentation with three layers. Do not heat the rum to avoid evaporating the alcohol.