Camembert, apple, rosemary and pecan tart, flambéed with calvados
Ingredients
-
200g of Camembert Royal Ermitage
-
1 puff pastry
-
1 tablespoon of clotted cream
-
2-3 apples
-
30g of butter
-
50g of pecan nuts
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A few pieces of rosemary
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7cl of calvados
-
Pepper
Preparation
- Preheat the oven to 180°C (gas mark 6).
- Unroll the puff pastry onto a sheet of baking paper. Place it on a baking tray. Prick the dough all over with a fork. Spread the double cream on top, leaving a margin of about 1cm around the edges. Cover with thin slices of Camembert cheese. Season with pepper and sprinkle with a few sprigs of rosemary.
- Place the apples, scooped out and thinly sliced, on top. Sprinkle small pieces of butter over the apples, then scatter the pecans on top.
- Bake for 20-25 minutes. while watching the cooking process.
- Just before serving: heat the calvados in a small saucepan, then use a match to set it alight. Quickly pour over the tarte.
Gourmet tip
Serve as a starter with a green salad.
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