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Missrochester
Tarte tatin with almonds and mint
Inverted apple pie with fresh mint, almonds and caramel.
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Ingredients
Directions
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Mix the flour with the icing sugar and the salt in a bowl.
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Cut the butter into cubes and add to the flour.
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Knead to crumbs with your fingertips.
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Add the egg to the butter flour mixture and knead into a cohesive dough.
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Shape the dough into a ball and push flat. Wrap in cling film and place in the refrigerator for 30 minutes.
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Preheat the oven to 220 ° C.
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Melt the rest of the butter in a saucepan. Brush the quiche mold with the baking brush with the melted butter.
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Mix the sugar with the cinnamon and sprinkle over the bottom of the mold.
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Peel the apples, cut into pieces and remove the core.
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Place the apples with the convex side down in the shape.
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Use a rolling pin to roll out the dough on a floured sheet to a round piece with a diameter of 30 cm.
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Roll the dough around the rolling pin and roll over the apples in the mold. Put the edges in well and make a hole in the middle of the dough.
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Bake the tarte tatin in the middle of the oven for about 30 minutes and until tender.
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In the meantime, heat a frying pan without oil or butter and toast the almonds in 2 min. Until golden brown. Let cool on a plate.
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Meanwhile, remove the leaves of the fresh mint and cut into thin strips.
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Take the cake out of the oven and let it rest for 5 minutes.
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Put a serving dish upside down on the shape and turn around (watch out for the hot caramel!).
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Sprinkle with the almond shavings and the mint. Serve immediately.
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Nutrition
260Calories
Sodium6% DV155mg
Fat15% DV10g
Protein8% DV4g
Carbs13% DV38g
Fiber12% DV3g
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