Sweet Apple Tarte Flambée

Knead everything into an elastic dough and cover for 30 minutes. Then roll out very thinly on the floured work surface and carefully place on a baking sheet lined with baking paper. In the meantime, preheat the oven to 250 degrees (top / bottom heat). Spread a thin layer of crème fraîche on the dough. Peel and core the apples and cut into rings. Place the rings on the dough. Place the tray in the oven on the floor and turn the heat down to 220 degrees. In the meantime, mix 2 tablespoons of sugar with a little cinnamon. Keep an eye on the tarte flambée. When the edges start to get dark, the tarte flambée is ready. Remove the baking paper, sprinkle the tarte flambée with the sugar / cinnamon mixture and flambé with calvados. To do this, put the room-warm calvados in a ladle, ignite and pour the burning calva over the tarte flambée.