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Tart Aux Pommes Grille

Holiday.Cook's picture
Ingredients
  Puff pastry/Rough puff pastry / 6 ounce, in weight, trimmings 4 Ounce
  Pippin apples 1 Pound (Cox'S, 4 To 6)
  Sugar 3 Tablespoon
  Water 1⁄2 Pint
  Apricot jam 2 Tablespoon (Use Good Quality)
  Icing sugar 1 Tablespoon (For Dusting)
  Double whipped cream 2 Fluid Ounce (1 Small Carton, For Serving)
Directions

GETTING READY
1) Set oven at 425° F or Mark 7.

MAKING
2) In a saucepan, add sugar and water and boil for 2 minutes to make a syrup.
3) Add in jam and stir till dissolved.
4) Peel, quarter and core the apples and add to the syrup.
5) Place lid over the saucepan and allow the mix to boil.
6) Lightly poach for 20-25 minutes, and takeoff heat.
7) Without uncovering allow to cool and apples to turn translucent.
8) Transfer apples into the pie plate.
9) Roll out pastry and cover the edge of the plate with a pressed down thick border.
10) From the remaining pastry, cut 1/2-inch strips, and place in a lattice way over the apples. (For added appeal, you can twist the strips and then place.)
11) Lightly dust with icing sugar and place in oven for 15-20 minutes.

SERVING
12) Serve cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Snack
Method: 
Poached
Ingredient: 
Apple
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes

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