Apple tarte flambée

Ingredients for 4 servings:

• 1 pack of puff pastry from the refrigerated section
• ½ cup sour cream or crème fraîche
• ½ cup cream
• n. B. sugar
• 2 tbsp powdered sugar, optional
• 2 apples, sour
• 1 tsp ground cinnamon
• e.g. Calvados

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Tarte flambée aux pommes, quickly made with puff pastry

If the puff pastry is already rolled out on baking paper, place a piece of baking paper on the baking tray, place the dough on it with the baking paper facing up, and peel off any baking paper that is hanging off the dough. If you don’t do this, it’s often difficult to remove after baking. If you don’t have any baking paper, simply spread the dough out on baking paper. Preheat the oven to 220°C and heat a baking tray as well. Mix the cream with the sour cream or crème fraîche and season the mixture with a little sugar. Peel the apples, halve them, and core them. Then cut the halves into very thin slices. When the oven is hot, dust the pastry with powdered sugar, pierce it a few times, slide it onto the hot tray, and place the tray in the oven immediately. The sugar should caramelize slightly. This happens quickly, so you have to stay with the dough and check it every now and then. If the dough rises, pierce it again with a fork. Remove as soon as the sugar begins to melt and preheat another baking tray in the oven. In the meantime, spread the cream over the pre-baked pastry, arrange the apples on top, and sprinkle with sugar to taste. We use about 2 tablespoons per baking tray. Then transfer the tart back to the now-hot baking tray and place it in the oven for 10-15 minutes. Remove before the edges start to darken. While the tarte flambée is in the oven, heat the Calvados in a ladle over a flame or place the ladle of Calvados in boiling water. It burns much better when warm. When the tarte flambée is slightly brown around the edges, remove it and pour the hot Calvados over it at the table, then turn out the light. Light it and sprinkle the cinnamon into the flames. This creates a beautiful bluish sparkle, a feast for the eyes. And then comes the feast for the palate! Tip: Bake several tarte flambées; you can freeze them and bake them again when needed.