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A nice autumn recipe that tastes best with fallen fruit apples.
Ingredients
- 250g half white flour
- 150g buckwheat flour
- 150g salted butter from Brittany
- 1 portion of blanc Fromage (approx. 80g)
- 30g cane sugar
- 80g ground hazelnuts
- 4-6 apples, depending on their size
- 4 whole eggs
- 90g cane sugar
- 1.5dl cream
Instructions
- Prepare the dough as follows: Mix the white flour and the buckwheat flour. Crumble with your fingers the salted butter. Add a portion of blanc Fromage and the cane sugar. Now knead everything well together.
- Roll out and place on a 28cm round (greased) tray and prick with a fork.
- Sprinkle the pastry base generously with ground hazelnut
- Remove the casing from the apples and cut into 4mm thick slices and cover with the dough.
- For the icing: Whisk the whole eggs together with the cane sugar and cream and pour over the apples.
- Bake for 20 - 25 minutes at 220g circulation air