Apple pie with Armagnac

Apple pie with Armagnac

Tarte aux pommes à l’Armagnac

By
From
Taste le Tour
Serves
8

From the North Pyrenees region

The Armagnac in this pie makes a difference, but you could also use brandy or a liqueur such as Drambuie or Kirsch. It’s a delicious rustic dessert and is also perfect for afternoon tea.

Ingredients

Quantity Ingredient
4 dried figs, cut into 1 cm cubes
30ml armagnac
1 tablespoon finely grated lemon zest
20g butter
60g caster sugar
4 apples, peeled, cored and cut into 1 cm rings
1 egg yolk
1 teaspoon water
2 22 cm squares rolled puff pastry
250g pure cream, to serve

Method

  1. Place the fig pieces in a bowl with the Armagnac and lemon zest and macerate for at least 1 hour or overnight.
  2. Melt the butter in a large non-stick frying pan over a medium heat. Add the sugar and when it has melted add the apple slices. Cook until the apple slices have caramelised on one side, then turn and caramelise the other side. Add the figs and Armagnac to the pan and stir in. Flame for a few seconds. (It is best to do this away from the stove.) Transfer the apples to a shallow dish and leave to cool.
  3. Lightly grease a 22 cm loose-bottomed flan tin. Mix the egg yolk and water together to make eggwash.
  4. Place the pastry squares on a floured bench and cut out 2 circles to the size of the flan tin. Lay one pastry circle in the tin and brush the edges with the eggwash. Arrange the cold apple in the centre of the pastry, leaving an edge of about 2 cm.
  5. Carefully place the second pastry circle on top and pinch the edges together to seal. Use the tip of a knife blade to make a hole in the centre of the pastry and brush with eggwash. Make a criss-cross pattern on the pastry using the prongs of a fork. Place the tart in the refrigerator for 15 minutes.
  6. Preheat the oven to 180°C.
  7. Bake the tart for about 30 minutes, or until the pastry is cooked and golden brown. Allow to cool slightly before carefully removing from the tin. Cut the tart into wedges and serve with cream.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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