Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
35 min. | 10 min. | 20 min. | 1 hour 5 min. |
1 | Preheat the oven to 220°C (430°F). Roll out 200 g Puff or flaky pastry (pâte feuilletée) and cut into rectangles of about 8 x 15 cm (3.5 x 4 inches), then prick all over. | |
2 | Spread an even layer of stewed apple on each piece of pastry, leaving a band around the edge bare. | |
3 | Peel the apples, then slice and arrange on top of the stewed apple. | |
4 | Bake for about 20 minutes. | |
5 | When cooled, glaze the tops of the semelles using a brush (not essential, but more attractive). | |
6 | Serve on their own, or with a little chantilly (whipped cream) or a scoop of vanilla ice cream. |