As beautiful as it is tasty, this classic of gastronomy will delight the taste buds of both young and old with its fruity and caramelized notes... a recipe offered by Simone Zanoni.
Peel the apples, cut them into quarters, remove the seeds, and then let them dry for 3 days.
In the saucepan, mix the butter and sugar to make a caramel. Arrange the apple quarters on top to fill the saucepan, then fold the puff pastry over the apples to completely cover them. Then make a hole on the top of the pastry to allow steam to escape.
Place the pot on the heat and allow the caramel to cook until you see it begin to rise slightly and boil on the sides. When it reaches a nice brown color, place the pot in a convection oven for 55 minutes at 190 degrees.
Once the cooking is complete, let the tart cool for 10 minutes, then place it between two plates and flip it over. Ready to be enjoyed, the tart can be served with thick cream or vanilla ice cream for those with a sweet tooth!
To finish
0 servings
6
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EN