Apple Tarte Flambée with Cinnamon and Almonds

Prep 20 min·Cook 30 min·Total 80 min·4 servings·VEGETARIAN·520 kcal

Apple tarte flambée with cinnamon and flaked almonds on parchment from above, garnished with mint

Ingredients

For the dough

250 gr (8.8 oz.) all-purpose flour
125 ml (1/2 cup) lukewarm water
2 Tbsp olive oil
1 pinch salt
1 tsp sugar
1 tsp vanilla extract

For the topping

200 gr (7 oz.) crème fraîche (or sour cream)
2 to 3 apples (tart, firm)
2 Tbsp brown sugar
1 tsp cinnamon
1 tsp lemon juice
2 to 3 Tbsp flaked almonds
1 Tbsp cinnamon sugar (for sprinkling)
1 sprig mint (to garnish, optional)

For flambéing, optional

2 to 3 Tbsp Calvados (or rum, whisky)

Equipment: Large bowl, Kitchen towel, Rolling pin, 2 baking sheets lined with parchment, Mandoline or sharp knife, Small pot for flambéing, optional

Instructions

Dough

1.Mix the flour, salt and sugar in the bowl. Add the lukewarm water, vanilla extract and olive oil and knead into a smooth dough by hand, with a hand mixer or in a stand mixer.
2.Cover the bowl with the kitchen towel and let the dough rest in a warm spot for 30 minutes.

Topping

1.Wash the apples, peel them if you like, core them and slice them thinly with a knife or mandoline. Drizzle with the lemon juice so they stay pale.
2.Stir the crème fraîche with the cinnamon and brown sugar until smooth.

Roll out and bake

1.Preheat the oven to 220°C (430°F) conventional heat. Halve the dough and roll each half paper-thin on a floured surface, then lift onto the parchment-lined sheets.
2.Spread the crème fraîche mixture thinly over the dough, leaving the rim free. Cover densely with the apple slices, sprinkle with cinnamon sugar and scatter the flaked almonds on top.
3.Bake in the preheated oven for 25 to 30 minutes, until the rim and almonds are golden. Depending on your oven and how thin the dough is it can be quicker, so check from 20 minutes on.

Flambé and serve

1.Take the tarte out of the oven. If you want to flambé it, warm the Calvados in a small pot, light it with a long match and pour it burning carefully over the tarte.
2.Let it cool briefly, garnish with mint if you like, cut into pieces and serve warm.

Notes

Tip from my kitchen: the thinner the dough, the crispier the tarte, so do not be shy when rolling, it may almost be see-through. If you own a pizza stone or preheat an upturned baking sheet, the base gets even crispier. You can also add the almonds only for the last 10 minutes if your oven runs hot. If you prefer apple with more bite, cut the apples into thin wedges instead of slices. And when children are eating, skip the flambé and put a scoop of vanilla ice cream on the warm slice instead.

Nutrition per serving: 520 kcal · 9 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook