Tarte aux pommes

(For 4 - 6 portions)

Sweet pastry:

• 250gr flour
• 125gr caster sugar
• 125gr salted butter
• ¼ tsp baking powder
• 1 medium egg

Filling: 

• 10 pieces Anise Blossom
• 350gr peeled and diced golden apples
• 1 tbsp caster sugar
• 100ml water

Garnish:

• 1 punnet Atsina Cress
• 12 to 15 pieces Anise Blossom
• 2 golden apples
• 50gr butter
• 50ml apricot glaze

Sweet pastry:

• Mix the flour and butter together first, then add the baking powder and the egg. 
• Mix together until it forms a dough. Do not overwork. 
• Let it rest for a few hours before use. 
• Make, and prebake, the pastry case before adding the filling. 

Filling:

• Put all the ingredients together in a heavy saucepan and cook cover on a medium heat for 20 to 25 minutes. 
• Put in a fine sieve with a muslin cloth and let drain gently for one hour in the fridge to remove the excess of water. 
• Once cold and drained, fill the pastry case. 

Garnish:

• Peel and cut the golden apples into fine slices and arrange them on top of the filling. 
• Melt the butter and brush it on the apple before cooking. 
• Cook in an oven at 220℃ for 15 to 20 minutes. 
• Once completely cool, brush the apricot glaze on top and add the Atsina Cress and Anise Blossom. 

Recipe: Franck Pontais