A surprisingly tart to sweet taste and rosemary salty, unexpected! I had read a recipe recently on the Internet in some foreign site, but can not remember the dosage I have invented using one of my usual bases and so on. This time I made the cake with salted butter. I was inspired by a slightly different recipe that I had seen on the Internet months ago and I rebuilt it by heart.
I thought for the contest held by touch of ginger and Butter Fiandino .
For the pastry:
100 g flour 50 g sugar 00
50 g salted butter 1 egg yolk 1899 Fiandino
for the cake:
2 apples 2 tablespoons honey
2 tablespoons unsalted butter Fiandino 2 sprigs of rosemary
Preheat oven to 220 ° C
Prepare the pastry with the dosage.
Roll out the dough into a mold opening. Precooked 10 minutes in the oven.
well Wash apples, peel if not organic. Cut into 4, remove core and cut into thin slices. Arrange the slices on the basis
cooked in white. Melt butter and honey and flavored with a few leaves of rosemary.
Spread the mixture over apples and bake 20-30 minutes more until cooked apples.
Serve warm with cream just mounted.
Prepare the pastry with the dosage.
Roll out the dough into a mold opening. Precooked 10 minutes in the oven.
well Wash apples, peel if not organic. Cut into 4, remove core and cut into thin slices. Arrange the slices on the basis
cooked in white. Melt butter and honey and flavored with a few leaves of rosemary.
Spread the mixture over apples and bake 20-30 minutes more until cooked apples. Serve warm with cream just mounted.
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