Rissoles aux séchieux recipe
250g shortcrust pastry
8 Royal Gala apples
Step 1 : Make a caramel with the sugar, then add the butter. Mix well and pour into a sloped-sided cake tin.
Step 2 : Peel and halve the apples, stand them tightly up in the tin. Add a teaspoon of sea salt.
Step 3 : Bake in the oven for about 1 hour at 160°C then leave to cool (all of this can be done the day before).
Step 4 : Roll out the pastry and cut into a circle the size of the mould. Put on the apples and bake for 20 minutes at 180°C. Leave to stand for 15 minutes and turn out the tart onto a plate.
Serve warm with crème fraîche and vanilla ice cream.