Mes Bourdelots Normands Aux Pommes une recette oubliée du Moyen-Âge ?.. sur Gourmandises TV

Ingredients

• 2 Apple (firm, preferably local Normandy variety, peeled and cored whole)
• 1 sheet All‑Butter Puff Pastry (store‑bought, no additives, kept cold until use)
• 30 g Granulated Sugar (for sprinkling on the apple before baking)
• 20 g Unsalted Butter (softened, cut into a small piece for the apple center)
• 1 Egg (yolk only, beaten for egg wash)
• 2 tablespoons Honey (preferably mild, can warm slightly to thin)
• 1 tablespoon Walnut Kernels (roughly crushed)
• 1 tablespoon Calvados (splash for flavor, plus extra for brushing)
• 10 g Unsalted Butter (for greasing) (softened, for buttering the baking dish)

Instructions

1. Preheat Oven

   Set the oven to 180 °C (350 °F) and let it heat while you prepare the ingredients.

   Time: PT5M

   Temperature: 180°C

2. Prepare Apples

   Peel the apples, then use an apple corer (or a small knife) to remove the core, leaving the whole fruit intact.

   Time: PT5M

3. Par‑bake Apples

   Place the whole peeled apples on a parchment‑lined baking sheet and bake for 20 minutes until they are just softened.

   Time: PT20M

   Temperature: 180°C

4. Make Honey‑Walnut Topping

   While the apples bake, roughly crush the walnut kernels, then combine them with the honey and a splash of Calvados in a small bowl. Stir with a fork until a paste forms.

   Time: PT5M

5. Season the Apples

   Remove the apples from the oven, brush them lightly with Calvados, sprinkle the 30 g of sugar over the surface, and dollop the honey‑walnut mixture on top while the apples are still warm.

   Time: PT3M

6. Prepare Puff Pastry and Wrap Apples

   Cut the sheet of puff pastry into four equal squares. Cut each square diagonally to form two triangles. Place an apple in the centre of a triangle, add a small piece of butter on top, then fold the second triangle over, overlapping slightly. Seal the edges with a fork and trim any excess dough. Use leftover dough scraps to shape a small stem and decorative leaves.

   Time: PT10M

7. Egg Wash

   Beat the egg yolk and brush the exposed pastry surfaces, including the decorative leaves and stem, for a glossy golden finish.

   Time: PT2M

8. Chill Assembled Tarts

   Transfer the assembled tarts to a butter‑greased tart pan, then place the pan in the refrigerator for 5 minutes to firm the pastry.

   Time: PT5M

9. Bake the Tarts

   Bake the chilled tarts in the preheated oven for 32 minutes, or until the pastry is puffed and golden brown.

   Time: PT32M

   Temperature: 180°C

10. Finish and Serve

    Allow the tarts to rest for 5 minutes, then serve warm or at room temperature with a dollop of thick Normandy crème fraîche and a glass of cider, if desired.

    Time: PT5M

Nutrition Facts

Calories

530

Protein

5 g

Carbohydrates

62 g

Fat

26 g

Fiber

4 g

Ingredient Substitutions

• Instead of Apple: Pear
• Instead of All‑Butter Puff Pastry: Homemade puff pastry, Shortcrust pastry (different texture)
• Instead of Granulated Sugar: Caster sugar
• Instead of Unsalted Butter: European style butter
• Instead of Egg: Milk wash (less glossy), Aquafaba (vegan alternative)
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Walnut Kernels: Pecans, Almonds
• Instead of Calvados: Apple brandy, Apple juice (non‑alcoholic, less intense)
• Instead of Unsalted Butter (for greasing): Cooking spray

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper
• Mixing Bowl
• Knife
• Peeler or Apple Corer (optional)
• Fork
• Food Processor or Mortar (optional)
• Pastry Brush
• Baking Dish (20 cm tart pan)

Critical Steps — Do Not Skip

• Par‑bake the apples for 20 minutes to prevent a soggy crust.
• Seal the pastry edges tightly with a fork to avoid leaks.
• Apply egg wash before baking for a beautiful golden color.

Chef Tips from the Video

• Use a cold butter block for the puff pastry to keep the layers flaky.
• For extra aroma, add a pinch of ground cinnamon to the sugar before sprinkling on the apples.
• If you can’t find Calvados, a splash of good quality apple brandy works beautifully.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Can be frozen unbaked for up to 1 month; bake from frozen adding 5‑10 minutes to cooking time.

Room temperature: Best enjoyed the same day; pastry may become soft after several hours at room temperature.

Make-Ahead Tips

• Apples can be par‑baked a day ahead; store them in the fridge and reheat briefly before assembling.
• The honey‑walnut topping can be prepared up to 24 hours in advance.
• Assemble the tarts, chill, and bake the next day for minimal same‑day effort.

Frequently Asked Questions