Walnut caramel tarte fine aux pommes

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Ingredients

Serves 6

• 9 oz (250 g) flaky pastry
  
• 6 firm Gala or golden apples
  
• 3 oz (60 g) butter
  
• 1/3 cup (60 g) granulated sugar

Caramel

• 1 ¾ oz (50 g) butter
  
• ¼ cup (50 g) sugar
  
• 9 oz (250 g) walnut halves
  
• 2 tbsp lemon juice
  
• 5 fl oz (15 cl) cream
  
• 1 tbsp rum
  
• Chantilly (whipped cream)
  
• 5 fl oz (15 cl) liquid whipping cream
  2 tbsp (30 g) icing sugar

Preparation

Preparation of ingredients:

• Roll out the pastry in a rectangle
  
• Peel the apples, cut them into quarters; next, remove the cores and cut the quarters into very thin slices
  
• Preheat the oven to 400°F (200°C). Crush the walnuts

Preparation:

• Cover a pastry dish with waxed paper sprinkled with a tablespoon of sugar
  
• Place the flaky pastry over the top and cover with a tablespoon of sugar
  
• Next place the apple slices longitudinally on top in an overlapping fashion
  
• Brush the apples with the melted butter
  
• Put in the oven for 20 to 25 minutes
  
• Remove from oven, and cut into pieces to place on each plate
  
• Beat the whipped cream while adding the icing sugar
  
• In a saucepan, cook the butter, sugar, lemon juice, walnuts, whipped cream and rum
  
• Mix together well
  
• Pour a little walnut caramel over each piece and place a dollop of whipped cream on the side

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