This was a rare voyage for me into the world of desserts – we had folk round last night for supper who I felt looked like they needed a pud. This is from a highly recommended tome called French Brasserie Cookbook by Daniel Galmiche – if you have not got it – buy it today. It is brilliant and simple to follow.
The resulting tart was fabulous – if not quite as artistically laid out as I would have wished!
Heat oven to 180c.
I used puff pastry ready made – cheating I know – but very good.
1 large egg
100 ml double cream
3 tbsp caster sugar
30 gm of ground almonds or crushed pecans
3 large apples, peeled, cored and cut into wedges – I used bakers from my tree but Mr Gamiche recommends Cox or Braeburn.
Butter an oblong baking tray. Place pastry sheet on and pinch the edges. Sprinkle your choice of nuts over the base.
Then arrange the apple pieces as regularly as possible, overlapping each other. Crack the egg into a jug, add the sugar and cream and whisk with a hand blender until nice and frothy. Pour gently all over the apples ensuring you get into every nook and cranny and that you bless each apple slice with the mixture.
Bake in preheated oven for 25 minutes until just golden. Leave the tray to cool on a rack. No need for any extra cream. Perfect served just warm.