Ahhh… winter! It’s cold outside and already dark… I miss the sunday sweets that we would share all together for tea time when I was a child. Mostly homemade, sometimes chosen with care at our favourite pastryshop, served with a steaming cup of tea or cocoa, to warm us up after a reviving walk in the guarrigue or along the beach…
Feeling for something sweet too on this sunday afternoon? Here’s the apple tart of my childhood with a hazelnut twist for a bit of crunch.
sorry, couldn’t wait!
Apple tart with hazelnuts
Tarte aux pommes et aux noisettes
serves 8 pers.
prep: 25 min. cook: 10 +20 min
Ingredients:
1 roll of puff pastry (~350g),
7 apples (~1.5 kg), peeled,
80 g hazelnuts rougly crushed and toasted,
1/4 tsp vanilla powdered,
40 g butter,
5 Tsp cane sugar,
a drop of calvados
Preheat the oven at 180 deg C. Fit the pastry in a tart mold (I used a 32 cm diameter). Bake blind: Prick with a fork and line the pastry with baking foil and dry beans to prevent it from shrinking. Bake for 10min and reserve.
Meanwhile, chop three of the apples. Pour the apples in a smal pan together with 2 Tsp cane sugar, half of the vanilla and a drop of calvados. Toss and simmer covered on medium heat for 10 minutes or until the apples are soft. Mash and leave to cool.
Combine the crushed and toasted hazelnuts with 1 Tsp cane sugar and line the mixture on on the cooled pastry. Cover evenly with the apple compote. Slice the remaining apples very thin using a mandoline or a sharp knife and arrange the apple slices on top of the tart. Sprinkle with the rest of the sugar and vanilla, and add little bits of butter, evenly on top of the apples. Bake for 20 min.
Bon appétit!
