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.

A recipe in collaboration with CUISINE MOI UN MOUTON

15 minutes

Cooking time
40 minutes

6 to 8 people


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 an decoration
3 apples
2 pears
2 tbsp calisson cream
1 handful of flaked almonds
10g butter
1 – 2 tbsp brown sugar


Preparing the sweet chocolate dough
In a salad bowl, mix the icing sugar, powdered almonds, softened butter, pich of salt and vanilla sugar.
Beat all the ingredients together to obtain a creamy texture.
Ajdd 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 slies (cut in fine slices (As you cut everything, 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 3cm 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.
Bae in oven for 40-45 minutes. The pastry must be golden.
Can be eaten hot or cold.


Fév 23, 2018
Tags in

Poster un commentaire

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *