Tart Flambée with Okanagan Apples

Ingredients

Yield:

3 tarts

• For the dough

  • 125g bread flour
  • 125g cake flour
  • 20ml olive oil
  • 5g sugar
  • 2g salt
  • 5g instant yeast

• For the tart

  • 1ml lemon juice
  • 50ml sugar
  • 300ml crème fraîche
  • 50g butter, unsalted
  • 1g fleur de sel or other coarse sea salt
  • 8 ambrosia apples
  • 2g no-melt icing sugar
  • 1g freshly grated cinnamon
  • 15ml Pemberton Distillery Aged Apple Brandy

Preparation

Difficulty:

Medium

Total Time:

2 Hours

 

1. Method

   1. Combine the ingredients for the dough and kneed for 10 minutes, then cover and let ferment in a warm place for 1 hour.
   2. Punch the dough down and form 3 equal sized balls of dough, once again cover and let sit for another 20 minutes.
   3. Roll out the dough into round or rectangle shapes, stretching it thinly.
   4. Spread the crème fraîche evenly over each on and cover with the apples and a generous amount of sugar and a couple of knobs of butter on each.
   5. Bake in a 400F oven until the apples and dough are golden brown.
   6. Remove from the oven and cool slightly, then just before serving, season with a touch of fleur de sel, freshly grated cinnamon and drizzle with the brandy.
   7. Carefully ignite the brandy at the table and serve the flaming tart to your guests.