Tarte aux Pommes from Memories of Gascony by Pierre Koffmann
Peel and core the apples. Cook half of them very gently with 100 g/4 oz sugar and the vanilla pod until puréed and almost caramelized. Leave to cool. Preheat the oven to 200°C/400°F/gas 6. Roll...
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Ingredients
- 250 g/9 oz Pâte à tarte sucrée
- 800 g/1¾ lb cooking apples
- 150 g/5 oz caster sugar
- 1 vanilla pod
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