dessert · Cooking course

Serves 6

Ingredients

• All-purpose flour — 250 g
• Butter — 150 g
• Sugar (Powdered sugar) — 95 g
• Almond flour — 30 g
• Egg — 1 pc
• Salt — pinch

Caramelised apples

• Vanilla — 0.5 pc
• Apples — 10 pcs
• Calvados — 50 g (ml?)
• Butter — 150 g
• Sugar — 300 g

Instructions

1. Make the shortcrust pastry and chill.
2. Peel the apples, core them, halve.
3. In a pan, sprinkle the sugar; turn on the heat.
4. In parallel, warm the butter. When most of the sugar has caramelised and before it hardens, whisk in the butter vigorously.
5. Pour the caramel into a springform pan. Let cool slightly, then while the caramel is still liquid, set the apple halves in, packed tight to each other. Outer ring first, then the centre.
6. Top with butter. Pour calvados generously over.
7. Take the pastry out and roll between two sheets of parchment.
8. Cover the pan with the rolled pastry, sealing the sides — no gaps.
9. Dock the pastry all over.
10. Bake at 180 °C for 40–60 minutes.
11. Take out, let cool, flip, and unmould.