Desserts

Recipe

1. Cut the cold butter into pieces. Tip the flour into a bowl, gradually incorporating the butter and kneading to form a dough. Add the fromage frais to the cream and mix until you obtain a thick paste; the pieces of butter should still be visible. Shape the dough into a ball, wrap it in cling film and place it in the fridge for 1 hour.
2. Peel the apples, core them and dice into small pieces or slices. Sprinkle them with lemon juice to prevent them oxidizing.
3. Divide the dough in half. Using a rolling pin, roll out each half on a well-floured surface and form two large circles of dough. Line a greased tart tin with a circle of dough, spread the apple pieces on the surface, add the raisins, sprinkle with cinnamon and brown sugar. Cover with the second circle of pastry dough to form a “lid” and press the edges all the way around to make the two circles stick together. Seal everything by brushing the edge with a little egg yolk then spread the rest on the pastry dough “lid”. Make a few decorative holes in the pastry (to allow steam to escape during cooking) and bake for 30 to 40 minutes at 180°C. Best enjoyed warm.