• Walnut Caramel Tarte Fine Aux Pommes

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    • 9 ounce (250 g) flaky pastry
    • 6 hard Gala or possibly golden brown apples
    • 3 ounce (60 g) butter
    • 1/3 c. (60 g) granulated sugar
    • 1 ¾ ounce (50 g) butter
    • ¼ c. (50 g) sugar
    • 9 ounce (250 g) walnut halves
    • 2 tbsp lemon juice
    • 5 fl ounce (15 cl) cream
    • 1 tbsp rum
    • Chantilly (whipped cream)
    • 5 fl ounce (15 cl) liquid whipping cream 2 tbsp (30 g) icing sugar


    1. Roll out the pastry in a rectangle
    2. Peel the apples, cut them into quarters; next, remove the cores and cut the quarters into very thin slices
    3. Preheat the oven to 400°F (200°C). Crush the walnuts
    4. Cover a pastry dish with waxed paper sprinkled with a Tbsp. of sugar
    5. Place the flaky pastry over the top and cover with a Tbsp. of sugar
    6. Next place the apple slices longitudinally on top in an overlapping fashion
    7. Brush the apples with the melted butter
    8. Put in the oven for 20 to 25 min
    9. Remove from oven, and cut into pcs to place on each plate
    10. Beat the whipped cream while adding the icing sugar
    11. In a saucepan, cook the butter, sugar, lemon juice, walnuts, whipped cream and rum
    12. Mix together well
    13. Pour a little walnut caramel over each piece and place a dollop of whipped cream on the side

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