Franck Giovannini, Recipe for 4 people

Tarte feuilletée de pommes gala caramélisees

Ingredients for the compote


1 Gala apple
1 tsp sugar

To prepare the apple compote


Peel and cut the apple into a microwave-proof bowl. Add the sugar and a tablespoon of water. Place in the oven in microwave mode for 1 minute. Crush using a fork and set aside.

Ingredients for the accompaniment


4 Gala apples
1 tsp sugar
1 tsp butter

1 puff pastry, round ∅ 20 cm

To prepare the tart


Place the puff pastry on baking paper on the baking tray. Halve the apples, then cut into thin slices 1 mm thick. Spread a thin layer of apple compote on the pastry and arrange the slices of apple evenly in a rosette pattern. Overlap tightly until you reach the centre of the tart.

Ingredients for the caramel syrup


50 g sugar
50 g water

To prepare the caramel syrup


Prepare a caramel with the sugar. Once light-coloured, dilute with cold water – beware of the steam released! Keep the liquid caramel at room temperature. Preheat the oven to 180 °C in upper and lower heating element combi mode. Sprinkle the tart with caster sugar and knobs of butter.

Place in the oven for 60 minutes. Using a brush, cover the tart with a thin layer of caramel. Serve the tart while warm. You can serve the tart with vanilla ice cream and Calvados.

Cooking level


With preheating
60 minutes | top/bottom heat setting 180 °C
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