As you guys already know, I am a big foodie. So, with the run up to Christmas my mind has naturally drifted to food. I am a big Nicolas Vahe fan, and came across this yummy pudding, so I thought I would share it with you. Let me know what you think...
COOKING TIME 45 MIN. NUMBER OF PERSONS 4.
- 6 large apples
- Fresh lemon juice
- 100 g butter
- 15 cl Nicolas Vahé Coffee Syrup / Vanilla
- 1 sheet puff pastry
- Roughly chopped, roasted almonds
- Pearl sugar
Preheat the oven to 200 °C. Peel the apples, remove the core and cut into quarters. Brush with freshly pressed lemon juice so they do not brown. Melt the butter in a frying pan, add the apples and cook at medium heat for around 5 minutes. Add Nicolas Vahé Coffee Syrup with Vanilla and cook until the apples are slightly soft and the sugar has begun to caramelize. Remove from heat. Cut your puff pastry sheet into 4 round discs of about 1 cm. They must be wider than the ramequins that you bake the tarts in. Place the pastry discs into the Nicolas Vahé ramequins and distribute the caramelized apples. Sprinkle with pearl sugar and chopped almonds and bake for 15-20 minutes until the pastry is golden brown. Serve warm.