APPLE TART WITH CARAMEL SAUCE (FRANCE)

 


  • 4 small apples (peeled, cored, thinly sliced)
  • 1 tablespoon of butter
  • 1 tablespoon of brown sugar
  • Half teaspoon cinnamon
  • 1 tablespoon of walnuts
  • 1 teaspoon of apple juice
  • 2 teaspoons of lemon juice
  • 8 puff pastry dough
  • 1 egg (lightly beaten)

 

Mix the butter, sugar and cinnamon and add the apples. Cook over low heat, stirring occasionally, until the sugar dissolves. Strain the apple mixture into a bowl and separate the caramelized sauce. Process walnuts, apple sauce and lemon juice until smooth. Puff pastry dough 4,33 inch on a floured surface. Open it to cut rounds in diameter and cut 8 rounds. Place 4 dough pieces on a greased baking paper spread tray and brush them with eggs. Cut out 3,54 inc diameter dough from the middle of the remaining 4 doughs. Place the outer ring-shaped outer part on top of the large circles in the tray. Divide the walnut mixture in the middle of the dough you prepared, and place the apples on them. Bake uncovered for about 10 minutes in a preheated 392 degree oven. Warm the caramelized sauce you have reserved while cooking the apples and serve alongside the tarts.

 


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