sweet

Tarte Flambé with Apples

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Remember my flammkuchen post some time ago? If you liked that one, then lucky you! Here there is one more recipe with some inspiration for what you can put on a flammkuchen, or tarte flambé as they are called in France. This sweet version is a perfect dessert, or rather last round, if you are serving flammkuchen as a main course. But you can of course also enjoy it with a cup of tea or coffee like a kind of cake, there are no limits to enjoying tarte flambé 😉

Here, I put apples on top, but again the awesome thing about this dish is, that you can do whatever you like! I recommend to not put too heavy things on there, so especially not too many things that lose a lot of moisture when baked. One solution is chopping them very finely, but I would rather take some ingredients that have less moisture in them like pears or pumpkins or even bananas. The moisture should come from the creme fraiche, and together with the crispiness of the pastry – it is like heaven, I tell you 🙂

Ingredients (serves 2):

For the Dough: For the Topping:
200 g wheat flour 150 g creme fraiche
125 ml water 2-3 apples
2-3 tbsp oil salt, pepper, cinnamon
a pinch of salt

Knead all the ingredients for the dough thoroughly together and keep on kneading for 5 minutes when the dough has assembled. Put aside and let rest while you prepare the topping. Preheat the oven to 200°C on two sided heat. Wash the apples and cut them into fine slices of about 5-7 mm. Transfer the creme fraiche to a small bowl and season with salt and pepper.
Divide the dough into two pieces of equal size, then sprinkle the countertop with a lot of flour. Roll out the dough very thinly one at a time, until it is max 2 mm thick. If necessary add more flour to countertop and rolling pin on the way. Transfer to a baking sheet that is spread with baking parchment. Repeat with the second piece of dough. Divide the creme fraiche between the two tarte flambé, and spread evenly. Don’t worry if the layer of creme fraiche is rather thick, if it were thinner it would evaporate while baking. Distribute the apple slices evenly on top of the tarte and put in the oven, one sheet at a time because you are using two sided heat. Let bake for about 15-20 minutes at 200°C until the dough is turbing golden brown around the edges.

Tip: If you have some Calvados or some kind of sweet rum at home, you can use it to honor the dish’s name and flambé it -I think it is really delicious 😉

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