Servings: 6 persons
Whether you are enjoying it cold or slightly lukewarm, at tea time or at the end of a meal, this simple family tart will appeal to as many of you as possible.
Do not hesitate to change it according to your tastes and your inspirations over time by adding spices such as cinnamon or by making a compote of apples associated with another fruit for example...
- 200 g shortcrust pastry
- 300 g applesauce
- 2 apples depending on size
- 2 tbsp almond powder
- 10 g butter to butter and flour the mold
- 10 g flour to butter and flour the mold
- 30 g water
- 80 g acacia honey or other light honey
- 80 g sugar
Butter and flour your pie pan then with your rolling pin.
Lower your dough up to 4mm thick.
Go for it in your mold and, if you wish, chip the edges.
Stitch the inside of your dough with a fork to prevent it from swelling when cooked.
Sprinkle almond powder tart bottom.
Add the apple sauce about 1cm thick and put everything in the refrigerator while preparing the apples.
Meanwhile, in a saucepan, heat the water, sugar and honey and stir with a whisk. Bring the mixture to a boil and reserve at room temperature to cool down and thicken slightly.
Tip Step 2
Almond powder absorbs water from applesauce when cooked. This little trick helps preserve the dough so that it keeps its crispy texture.
Tip Step 6
If you made your pie in a circle and shredded your dough, remove it easily by placing your pie on a plate slightly smaller than the size of your circle. Your circle will come down all alone and your pie will be perfectly unmoulded.