Who said a dessert has to be complicated to be original? With this recipe, surprise your guests without having to burn your baking books! For this dessert, count one apple per person. Peel each fruit and hollow them out using an apple corer or a small knife. Also rinse 4 sprigs of mint, then peel them. In parchment paper, cut 4 squares. Arrange an apple in the center of each square, pour a teaspoon of honey and surround the fruit with the mint leaves. Close the square of parchment paper, and bake for 35 minutes at 210°. Serve immediately.
Crispy and full of flavor, the tourtière highlights the apple. To make a tourtière for 6 people, start the recipe by peeling 6 apples, which you then cut into thin strips. Melt 50 g caster sugar in a pan, add the apples and cook for about 7 minutes. Then flambé with 7 cl of calvados, and simmer for 1 to 2 minutes. Arrange a sheet of filo pastry brushed with melted butter in a baking pan, sprinkle with icing sugar and cover with a second sheet, taking care to let the pastry protrude from the mould. Repeat this operation several times so as to obtain a puff pastry. Then place the apples on the pastry, then close everything by folding the edges of the filo pastry. Bake at 200° for 15 minutes and serve warm.
At a children's tea party, amaze your young guests with this apple-caramel croque. To make 4 desserts, cook 2 apples cut into strips with lemon juice, without sugar. Then place a soft caramel on a slice of gingerbread (count 3 slices per person) and grill to melt the caramel. Remove from the oven, arrange apple slices on each slice, and assemble the dessert like a mille-feuille. Simple, but sensational!
