• 1 puff pastry
  • 4 Boskoop apples, cored and cut into thick columns


Roll out the puff pastry and sprinkle with some granulated sugar.Caramelise the sugar in a frying pan, deglaze with the water and dissolve the caramel. Boil off one half of the liquid then add the butter and apples and cook in the caramel for a short time. Put the apples and some of the caramel in a greased tartlet mould, cover with puff pastry and baked until golden yellow on the Hot Air setting at 200 °C for around 15 minutes.For the sour cream glaze, bring the sugar, cream and glucose to the boil then add in the lemon and orange zest and leave to cool. Next, mix in the sour cream, juice from orange and lemon and freeze in an ice maker. Arrange the tart and the glaze on a plate and serve with crème fraîche.

Ingredients for the caramel

  • 100 g sugar
  • 100 ml water
  • 30 g butter

Cooking level

With preheating15 minutes | Hot Air 200 °C

Ingredients for the sour cream glaze

  • 500 ml sour cream
  • 150 g sugar
  • 100 ml cream
  • 1 tbsp glucose
  • 1 lemon, zest and juice
  • 1 orange , zest and juice