Recette Tarte fine aux pommes

Prepare the pâte feuilletée and place it in a 22cm x 22cm baking dish.

Make the apple compote by cooking the 1/2 small apple with 1/3 of the cassonade and 2 tablespoons of water until smooth.

Spread the apple compote evenly over the pâte feuilletée.

Slice the 3/4 small apples thinly and arrange them in rows on top of the compote.

Sprinkle the remaining cassonade over the arranged apples and dot with butter.

Spice Level:

Dietary