Apple Calvados Kitchen

Name: Apple Calvados Kitchen
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 Apples (approx. 225 g each); 7-10 Tbsp Juice of 1 lemon; 75 g Sugar; 1 (270 g) roll of fresh puff pastry (approx. 24 x 42 cm; refrigerated shelf); 1 Egg yolk (Gr. M); 4 tablespoons (60 g) Apricot jam; 3 TABLESPOONS Calvados (French apple brandy); 4-5 Tbsp demerara sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

3 Apples (approx. 225 g each)
7-10 Tbsp Juice of 1 lemon
75 g Sugar
1 (270 g) roll of fresh puff pastry (approx. 24 x 42 cm; refrigerated shelf)
1 Egg yolk (Gr. M)
4 tablespoons (60 g) Apricot jam
3 TABLESPOONS Calvados (French apple brandy)
4-5 Tbsp demerara sugar

Directions

1
Peel, halve and core apples. 3⁄4 Bring l water, lemon juice and sugar to the boil.
2
Cook the apples at medium heat for about 12 minutes until they are soft. Lift them out with a skimmer, drain them and let them cool down for about 15 minutes.
3
Take the dough out of the refrigerator and let it rest for about 10 minutes. Then unroll the dough, cut it in half lengthwise together with the baking paper and cut each half crosswise into three plates.
4
Place the dough plates with the baking paper facing downwards in six round ovenproof baking tins (approx. 10.5 cm Ø; e.g. tartlet tins) and press in lightly. Place 1 apple half in each with the curvature upwards.
5
Spread the egg yolk and 3 tablespoons of water whisking and the edges of the dough there. Bake the cakes in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 14 minutes4 Pass the jam through a sieve and mix with Calvados.
6
Turn up the oven: Oven: 225 °C/circulating air: 200 °C/ gas: stage 4. Take the cakes out of the oven, spread the apples with jam and sprinkle with brown sugar. Continue baking for about 4 minutes. Leave to cool in the moulds for about 10 minutes, then remove.
7
Serve hot or cold. Crème fraîche tastes good with it.