Add a touch of Provence to your famous home-made tart.
Le Roy René and the culinary blogger « Cuisine moi un mouton » bring you a new version of the traditional apple tart, with pears, chocolate and calisson
Ingrédients
- For the sweet chocolate pastry: 80g icing sugar, 30g powdered almonds, 125g softened butter, 1 pinch of salt, 1 sachet of vanilla sugar, 1 egg, 225g flour, 15g unsweetened cocoa powder
- For the filling and decoration: 3 apples, 2 pears, 2 tbsp calisson cream, 1 handful of flaked almonds, 10g butter, 1 – 2 tbsp brown sugar
Ce qu’il vous faut
Réalisation
Preparing the sweet chocolate dough:
In a bowl, mix the icing sugar, powdered almonds, softened butter, a pinch of salt and vanilla sugar.
Beat all the ingredients together to obtain a creamy texture.
Add the egg and continue mixing. The egg must be perfectly incorporated. Add the flour and cocoa. Finish mixing the dough and form a smooth ball.
Leave in the fridge for 2 hours.
After one hour, roll out the pastry with a rolling pin (to about 30 cm) and put back in the fridge.
Preparing the filling and the tart
Preheat the oven to 180°C.
Peel the apples and pears.
Cut in thin slices (As you cut everything up, put the slices of fruit in a salad bowl with water and lemon juice to avoid it going brown).
Take the dough out of the fridge.
Spread the calisson cream on the dough to about 3 cm from the edge.
Place the slices of apple and pear on the calisson cream. Fold the edges of the pastry over the fruit.
Sprinkle the tart with brown sugar, flaked almonds and a few pieces of butter here and there.
Bake in oven for 40-45 minutes. The pastry must be golden.
Can be eaten hot or cold.