|Preparation||Resting||Cooking||Start to finish|
|36 min.||2 hours||45 min.||3 hours 21 min.|
|1||Peel 800 g apple and cut into small pieces.||15 min.|
|2||Melt 100 g butter in a frying pan on medium heat, then scatter 150 g caster sugar over.||5 min.|
|3||Add the apple pieces on top...||1 min.|
|4||...and leave to caramelize, stirring from time to time, until evenly done.
Leave to cool.
|5||Separate 500 g Brioche dough into 2 pieces of about 250g (half a pound).
Place one circle in the bottom of a springform tin or mould (24 cm / 9.5 inches here) and glaze around the edge.
|6||Arrange the caramelized apples in the centre, keeping them away from the edge.||5 min.|
|7||Glaze the edge of the second circle.||5 min.|
|8||And place this on top of the bottom circle, pressing down gently around the edge to stick them together.
Glaze the top with beaten egg and leave in a warm place to rise for 2 hours.
|9||Preheat the oven to 390°F (200°C).
Glaze the top once more and bake for 20 to 30 minutes.
|10||Best enjoyed warm, if possible.|
For 1 brioche : 3.55 €
|Apple: You can check-out other recipes which use it, like for example: Bonnevaux apple tart, Apple Batter Puddings, Express apple tart, Apple Tatin Terrine, Baked apples from St Aubin le Vertueux, ... [All]|
|Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Pains briochés aux raisins, Brioche feuilletée (flaky brioche), Chinois, Morteau sausage rolled brioche, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Galette Charentaise, Cranachan, Buckwheat almond biscuits, Nougatine, ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: "Buttonhole" quail eggs, French croissants, French croissants, Winemaker's toast, Couscous, ... [All]|
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