Ingredients
Puff pastry: 1 sheet
Granny Smith apples: 2-3 (thinly sliced)
Melted butter: 2 tbsp
Sugar: 1 tbsp
Cinnamon: 1 pinch
Bourbon vanilla ice cream: 4 scoops
Nougat de Montélimar: for serving
Calissons d’Aix-en-Provence: for serving
Coffee and tea: for serving
“This apple tart is a warm hug,” shares Michaelidis, “and with the Provençal sweets (Nougat de Montélimar, Calissons d’Aix-en-Provence) it becomes a poetic finale.” A delicate puff pastry base layered with tart Granny Smith apples, sweetened with cinnamon sugar and finished with a scoop of bourbon vanilla ice cream. This dessert brings a touch of Provençal poetry to your summer table.
How to make Apple Tarte
01.
Prepare the Tart
- Preheat the oven to 375°F.
- Lay the puff pastry sheet on a parchment-lined baking tray.
- Arrange the apple slices in a fan pattern over the pastry.
02.
Add Butter and Sugar
- Brush the apples with melted butter.
- Sprinkle evenly with the sugar and cinnamon mixture.
03.
Bake the Tart
- Bake for 25 to 30 minutes, until the pastry is golden brown and the apples are tender.
04.
Serve
- Serve the tart warm with a scoop of bourbon vanilla ice cream.
- Add nougat and calissons alongside, with coffee or tea.
