Ingredients (serves 6)
- 1 puff pastry - 3 apples - 1/2 lemon juice - cinnamon For the “frangipane” paste: - 40 g soft butter - 40 g of powdered sugar - 60 g of almond powder
Preparation of the recipe
1. Cut the butter into small cubes and place in a bowl. 2. Wash 2 apples, but do not peel them. Cut in two pieces from the top, then take away the seeds. Cut then in very thin slices. 3. Boil 400 ml of water with 2 tablespoons sugar and 1/2 lemon juice. Let the apples get soft : cook for about 2 minutes in the boiling syrup. When soft, drain delicately the apples. 4. Make the "frangipane": Check that the butter is soft and add the sugar and almond powder and mix with a fork (you can add a few drops of almond extract). 5. Roll the pastry thinly and cut into rectangular strips about 6 cm wide and 25cm long, depending on the size you want for your tarts and on the size of the apples. 6. Spread the frangipane thinly on the strips, leaving about 1 cm of the pastry free on all sides. Place the apple slices over the frangipane overlapping, and let them go 1,5 cm above the dough. You can sprinkle them with cinnamon. Fold the lower side of the pastry on the apples and roll tightly the whole. Spread a little water with your finger on the last part to make it stick together. Place your roses tarts in a muffin baking mold so they do not open while cooking. Bake for 20 minutes at 180°C, then add 10 minutes at 160°C.
Enjoy with icing sugar on top and vanilla ice cream!