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Ingredients:
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PASTRY
150 grams flour
1 egg
1 tablespoon oil
Pinch of salt
80 grams butter
5 grams bakers yeast
3 tablespoons milk |
FILLING
4 sharp apples
150 grams of caster sugar
80 grams ground almonds
1 tablespoon Calvados
30 grams of butter
80 grams of flour
1 teaspoon cinnamon
Bowl of crème frâiche |
Mix the yeast with a little
warm milk. Tip the
flour into a bowl and make a well in the middle. Melt the butter and
add
to the flour along with the yeast, egg, oil and a pinch of salt. Rub
together
quickly using the tips of the fingers until a workable mixture is
obtained.
Leave to rest for an hour in a cool place.
Butter a tart tin and line it
with the pastry
by hand.
Peel the apples, remove the
cores and the seeds.
Cut into thick slices. In a bowl, mix the flour, almonds, caster sugar
and the cinnamon. Add the butter cut into small pieces. Flavour with
Calvados.
Arrange the apple slices in the tart tin and cover with almond mixture.
Put into a hot oven and bake for 40 minutes.
Serve the tart hot with a bowl
of crème
frâiche. Serves six people.
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