fbpx Fondant, red pepper coulis recipe

Fondant, red pepper coulis recipe

Tarte aux pommes safranée
Preparation time
15 min
Cooking time
30 min


8 Royal Gala apples
30g butter
1 tablespoon cinnamon
100g sugar + 10g for tart base
1 ready-made puff-pastry base
1/2l milk
5 egg yolks
100g saffron
saffron pistils
1 vanilla pod


1- Custard: boil the milk with the vanilla and saffron. Beat the yolks and sugar. Pour the boiling milk over then cook the mixture until it coats a spoon. Cool.
2- Apples: peel and quarter the apples. Pan-fry them in the butter, add the sugar, coat them in the caramel and sprinkle with cinnamon.
3- Tart: prick the tart base, sugar it and cook it between two trays. Add the pan-fried apple and a dash of custard. Cook 5min at 180°C.

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