Great twist to the classic apple tart!
Apple Tarte with Raisins
Ingredients
One puff pastry (store bought or see recipe)
150 g raisins
10 cl rum
7 to 8 apples (Honeycrisps)
5 eggs
75 g sugar
25 g all purpose flour
1 cup to 1 ½ cup crème fraiche or sour cream
2 tsp vanilla extract
Confectioner sugar
Directions
Preheat the oven to 300F.
Warm the rum and pour over the raisins and let sit for 30 minutes, while raisins absorb the liquid.
Line a greased tarte dish with the puff pastry and keep refrigerated.
Peel the apples. Cut in halves and core with a melon baller. Slice without cutting all the way. The slices should remain attached to each other.
In a medium bowl, mix together the eggs and the sugar. Add the flour, cream and vanilla. Mix well until smooth.
Arrange the apples core side down in a circular fashion on the cold crust. Sprinkle the raisins and pour the batter on top.
Bake for 50 to 60 minutes. Serve at room temperature.
Notes:
You can use a spiced rum such as Captain Morgan. You may also substitute the puff pastry crust with a sugar crust or even a simple pie crust.
Recipe from Les Tartes d’Eric Kayser
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