- 5 apples.
- the juice of a lemon.
- 2 tablespoons of cognac.
- 100 g sugar.
- 6 sheets of brick.
- 50 g of almonds.
- 20 cl cream.
- 1 egg yolk.
- 30 g of butter.
- 50 g of brown sugar.
Peel the apples, cut them into thin strips and marinate 1 hour with brandy and powdered sugar .
Drain the apples..
Oil removable bottom tart mold. Arrange rosette 4 sheets of brick you have oiled. Let the board exceed 1 cm .
Sprinkle almonds. Top with apples égoutées .
Mix the juice from maceration with fresh cream and egg yolk, pour over the apples .
Bake in hot oven 200 ° C for 10 min .
then crumble out of the oven, cut the last two sheets of pastry into strips 1 cm wide and offending and garnish over the apples .
Melt butter, add brown sugar, pour over the crumble and return to low oven 175 ° C for 30 minutes.
Serve warm .