Tart au tain
| Published: 4th September 2007 11:08 |
One of my favourite deserts, this is simple twist on a classic apple pie. The addition of rosemary sugar just lends a gentle herbal flavour, but it is not essential. Just as good cold the next day.
Tart au tain
- Serves: 6 - 8
- Preparation time: 20 minutes
- Cooking time: 35 - 40 minutes
Ingredients
4 apples, peeled and cored
25g Butter
50g Rosemary infused caster sugar
1 pack ready roll puff pastry, (if you're feeling virtuous and have a few hour on your hands be my guest to make your own)
Method
1. Pre heat oven to 180oC/ gas 4. Roll out your puff pastry on a well floured surface to roughly the size of your pan.
2. Cut each apple into 8ths, in a large heavy based frying pan which is oven proof heat the butter gently and arrange the apple slices in the pan.
3. Turn the apple slices after 2 minutes and sprinkle the sugar over evenly. Place the rolled out puff pastry over the top, tucking in any excess.
4. Place in the oven for 30-35 minutes until golden brown.
5. Carefully turn out on to a serving plate. Serve hot or cold with cream.
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