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Calvados Apple Tartlet

calvados-apple-tartlet.jpgIngredients for 4 servings

  • 4 cooking apples
  • 40g butter


for the caramel:


  • 2 tbsp flaked almonds


  • 3 dsp water
  • 4 scoops vanilla ice cream


  • 100ml cream
  • fresh mint leaves


  • 3 dsp Calvados
  • ½ lemon

Preparing the filling

  • Peel three of the apples, core and cut into cubes.
  • Sauté the apple cubes in a pan with some butter, sprinkle with sugar and caramelise lightly. Remove from the heat and allow to cool.
  • Toast the flaked almonds.
  • Place the water and sugar in a pan and heat slowly, stirring occasionally. Bring to the boil and allow the sugar to cook to a light caramel.
  • Deglaze with calvados, and add the cream. Leave on the heat for a short time then remove and allow to become lukewarm.


  • Peel the remaining apple and remove the seeds. Cut into thin segments and cover with lemon juice.
  • Place each sweet tartlet on the serving plate, and arrange the apple segments in the shape of a fan.
  • Fill the tartlet with the caramelised apples and place a scoop of ice cream on top.
  • Coat with the Calvados caramel sauce and sprinkle with flaked almonds.
  • Decorate with mint leaves.