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Attention cette tartelette est une pure merveille…avec sa pâte feuilletée croustillante, sa délicate crème d’amande et ses pommes fondantes caramélisées, cette petite tarte vous régalera à coup sûr !
Vous pourrez en faire un excellent dessert en fin de repas servi avec une boule de glace vanille ou au caramel au beurre salé !
Préparation
Détailler 4 cercles de pâte feuilletée de 12cm de diamètre, les poser sur une plaque sulfurisée et entreposer au congélateur.
Battre le beurre mou et le sucre glace en crème puis ajouter la poudre d’amande et l’œuf.
Détailler les pommes pelées en fines lamelles. Préchauffer le four à 200°C.
Sortir les disques de pâte du congélateur et les garnir d’une couche de crème. Disposer harmonieusement les lamelles de pommes sur la crème…badigeonner de beurre fondu et saupoudrer de sucre semoule. Faire cuire 10 min à 200°C. Baisser le thermostat à 180°C et poursuivre la cuisson 15 min env.
Au moment de servir, saupoudrer d’un léger voile de sucre glace.
Une recette Grand Fermage
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