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Tart: Apple Tart Fine of Alençon

Source of Recipe

Chef Eric


List of Ingredients

1 lb puff pastry
4 apples, granny-smith or golden delicious
4 tablespoons brown sugar
4 tablespoons melted butter
2 cups vanilla ice cream
8 mint leaves




Recipe

Prepare all the ingredients. Roll out the dough and prick it with a fork. Place a stencil of a circle 6 inches in diameter and cut the dough around the stencils to make 8 disks. (You may use a plate or a small bowl as a stencil). Place on a tray and cool for 15 minutes. Brush the disk with melted butter and then sprinkle with brown sugar.

Peel, cut in two and core the apples. Slice finely in regular slices; arrange apples in rosette on the bottom of the dough. Brush the top of the apples with melted butter, sprinkle with brown sugar, and add in the center a knob of cold butter.
Bake in the oven at 400 ° F for about twenty minutes to 30 minutes.

The dough will rise slightly and the apples will begin to caramelize.

Serves 8