Flavors of FrancePreparation time: 30 minutes
Cooking time: About 45 minutes

For this dessert - of which I am very fond - the cooked apples may be kept in their ramekins in the refrigerator for several days.

 

Preparing the apple confit

1. First make the caramel. In a small saucepan, dissolve 125 g superfine sugar in the water; bring to a boil and cook until a amber-coloured caramel forms. Divide the caramel among 4 ramekins; set aside;
2. peel, core and slice the apples into large wedges;
3. sauté them in butter with 70 g sugar; cover and let cook gently for 5 minutes; set aside;
4. divide the apples wedges evenly among the ramekins; cook covered in a bain-marie in a 150° C oven for two hours;
5. preheat the oven to 200° C; roll out the puff pastry; cut it into disks 8 cm in diameter (allowing one per person) and dock them with a fork; bake for approximately 10 minutes.

Pistachio Cream

1. In a saucepan, bring the milk and pistachio paste to a boil;
2. in a bowl, beat the egg yolks with 50 g of sugar until pale, then add in the boiling milk mixture while whisking vigorously;
3. return the mixture to the saucepan and continue to cook, stirring continuously with a wooden spoon;
4. strain the mixture through a fine sieve and let cool.

Filling

1. Preheat the oven to 140° C;
2. peel and core the two apples; using a mandolin, cut 15 or so nice slices 2 to 3 mm thick;
3. arrange the slices on a baking sheet; brush them with butter and sprinkle with sugar;
4. bake in the oven for about 20 minutes, opening the oven door once in a while to allow the steam to escape;
5. remove and set aside at room temperature.

Presentation

1. 10 minutes before serving, place the ramekins into a bain-marie;
2. divide the dried apple slices and the pistachio cream among the plates;
3. unmold the ramekins of apple confit onto the disks of puff pastry;
4. arrange the little "tarts" in the centre of the plates;
5. serve the vanilla ice cream on the side.