Mini tatin pies with Grangeneuve crémant


 

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Mini Tatin pies


Accompany this lovely dessert with Grangeneuve sparkling semi-dry!

For 2 people :
2 circles of puff pastry
30g butter
30g sugar
2 apples
Chantilly for decoration


Cut in a roll of puff pastry 2 circles of dough with a cookie cutter or a presentation circle.

Heat the butter in a pan, add the sugar and let caramelize slightly. Then add the apples cut into small pieces beforehand.

Let caramelize for about 15 min.

Then place the apples in the mini-molds, place the pastry on top.

Bake about 20 minutes – depending on your oven – to 200 ° C.

Serve with chantilly cream.

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