Tarte flambee with apples
This includes the idea of a tarte flambée (usually savory) with a French tarte fine (apple tart), but with a topping of popular sprinkles. It is, I dare say, remarkably good. I will often fall back on these kinds of things when I have a few people. You can prepare and prepare everything when your guests arrive.
I will often fall back on these kinds of things when I have a few people. You can prepare and prepare everything when your guests arrive
125 g flour, sifted, plus extra for rolling
¼ tsp salt
1 tbsp sunflower oil
40 g of flour
25 g butter
15 g of sugar
10 g hazelnuts, chopped
3-4 dessert apples, coxes in season or braeburns
20 g butter, melted
2 tbsp icing sugar
¼ tsp ground cinnamon
creme fraiche Cheese
- For the dough, mix the flour and salt in a bowl, add the oil and 80 ml of lukewarm water and combine to a rough dough. Put the dough on a floured board and knead well. Roll it out in a circle with a diameter of approx. 28 cm or a rectangle of approx. 35 cm x 23 cm and then transfer it to a baking sheet.
- Make the crumble topping by rubbing flour and butter together in a bowl until the mixture looks like breadcrumbs. Stir in the sugar and hazelnuts. Core the apples very thinly and cut them into slices, leaving the skin. Preheat the oven to 210 ° C / 190 ° C.
- Arrange the apple slices in overlapping circles or rows on the dough base. Brush with the melted butter and sprinkle over the icing sugar mixed with cinnamon. Sprinkle the crumble over the apples.
- Bake in the preheated oven for 15 to 18 minutes or until the base is crispy and the apples and crumbles are golden brown. Place on a wooden board and cut into slices. Serve with crème fraîche.
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