BLOSSOM APPLE TART by Carinne TEYSSANDIER
© France 2
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Ingredients
• 6 to 8 red apples (depending on size),
• 750 g apple compote (about 10 apples if homemade),
• 1 shortcrust pastry case (if shop-bought, take it out to reach room temperature 1 hour before preparing),
• 4 tbsp ground almonds,
• 150 g sugar,
• 40 cl water,
• 2 lemons,
• Butter,
• 2 tbsp sugar.
Preparation
1 hour to 1 hour 30 minutes depending on your dexterity, not including homemade compote.
• Place the pastry in a tart dish, letting it hang slightly over the edges of the tin. Prick the pastry with a fork, cover with baking beans and bake at 180°C for 10 minutes. Then leave to cool.
• Spread the ground almonds over the pastry.
• Add the apple compote and spread it evenly over the pastry.
• Core the apples.
• Slice them thinly (3 to 4 mm) and evenly using a mandoline.
• Cut the slices in half.
• Place them, in batches of about 25 half-slices, into a syrup made with the sugar, the water and the juice of two lemons.
• Leave to cook for 5 minutes.
• Remove them with a slotted spoon and spread them out on a tray to cool.
• Cook a new batch of half-slices.
• While these are cooking, overlap 3 half-slices, offsetting them by half, and gently roll them up to form a rosebud.
• Starting from the edge, push them into the compote on the tart so that they hold firmly (don't hesitate to pack them in a little) and keep their flower shape. Carry on, circle after circle, until the whole tart is covered with "apple flowers", finishing in the centre.
• Dot the top of the tart with butter and sprinkle with sugar, then bake at 180°C for a few minutes.
• You can also dust with icing sugar once the tart is out of the oven.