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Plate Around an Apple Recipe
Plate Around an Apple
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Flavors of Brittany
Total time: 30 to 60 minutes

Oven temperature: 180° C (350° F)
Preparation time: 30 minutes
Cooking time: About 30 minutes
Material: 5 cm (2") ring molds, 7 cm (3") high

Difficulty: Difficult
Chef's Note

To celebrate the autumn orachrds, a flaky apple tart with lemon curd, apples "in the air" and an old-fashioned caramel sauce.

When it comes to apples, Brittany is well-situated. The Rance Valley is rich in many varieties, particularly cider apples, but also eating apples that keep until the next year. Unfortunately, certain threatened varieties are rarely replanted.

For 4 servings

- 4 reine des reinettes apples
- 2 Golden apples
- 2 Starkinson apples
- 50 g (2 oz.) puff pastry
- 50 g (2 oz.) walnuts
- 100 g (1/2 cup) sugar
- 100 g (3 1/2 oz.) cream
- 50 g (3 tbsp.) butter
- Juice of 3 lemons
- 1 egg
- 10 g (2 tsp.) custard powder
- 4 sprigs of mint
- A pinch of powdered cinnamon

Flaky tart

  1. Make a small apple tart by rolling out 50 g (2 oz.) puff pastry into a 10 cm (4") circle.
  2. Peel and core 2 Golden apples, slice them thinly and arrange evenly over the pastry. Sprinkle with granulated sugar and dot with butter. Bake in a 180°C (350°F) oven.

Lemon curd

  1. Bring the juice of 2 lemon to a boil in a saucepan. 
  2. Meanwhile, beat 1 egg with 20 g (4 tsp.) of sugar in a bowl. Add 10 g (2 tsp.) custard powder. Add the lemon juice, then return to the heat and cook like a pastry cream. Remove from the pan and refrigerate. 

Apple cakes

  1. Peel 4 "reine des reinettes" apples and cut each into 8 wedges. 
  2. Heat a non-stick skillet with 20 g (4 tsp.) butter and brown the apple wedges. Add 10 g (2 tsp.) sugar, the juice of a lemon and a pinch of cinnamon. 
  3. When nicely browned, place the apple wedges into metal ring molds, 5 cm (2") in diameter and 7 cm (3") high. Finish cooking the apples in a 180° C (350° F) oven for about 10 minutes. 

Last minute - caramel sauce 

  1. Place 50 g (1/4 cup) sugar in a saucepan. Stir over low heat until browned, without letting it burn. 
  2. Add 10 g (2 tsp.) butter and 100 g (3 1/2 oz.) cream. Boil the sauce for 1 minute.
  3. Cut the Granny Smith apples into thin slices, leaving the skin on.
  4. Cut the Starkinson apples into 2 mm (1/16") matchsticks.


  1. On the edge of the plate, place a spoonful of lemon curd, then arrange the sliced and matchstick apples attractively, giving them as much volume as possible. 
  2. Sprinkle with a few walnut pieces.
  3. Cut the apple tart and place a piece on each plate, as well as one of the baked apple cakes.
  4. Pour some caramel sauce around the perimeter and garnish with a sprig of mint. 
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