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