This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use. To find out more...
Apple amandine tarts from Brélès (Slideshow version)
Stage 9/9 :
This can be made as one large tart to be served in slices, rather than several small ones.
Remarks
Important: amandines don't keep well, as eventually the stewed apple will make the pastry go soft. They are best eaten the day they are made and slightly warm if possible.
