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| In the pastry chef’s department... | |
Recipe created by Jean-Paul
HERVÉ ‘Apple Flower’ Tartlets. Use 1 mm depth cutter. Using a strip-cutter, form Golden Delicious apples into long, wide bands. Make 2 cm incisions along one edge of each band, at intervals of 1 cm. Brush the bands on one side with slightly-salted butter, softened to a creamy consistency, sweetened and lightly flavoured with cinnamon. Roll up the apple strips and place in the centre of fluted tartlet moulds (10 cm diameter) lined with sweetened short-crust pastry. |
Bake for 15 minutes in an oven preheated to 260 °C. Remove from moulds and plate them, dredge them with icing sugar and surround with a cordon of crème anglaise. Flamber them with Calvados or serve garnished with a scoop of vanilla ice-cream. Only apples cut on a strip-cutter can produce the melting, creamy-smooth texture which brings out the essential apple flavour. |
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