Thin apple slices folded into a rustic crust bake over a layer of chopped chocolate, and more goes on while the tart is warm: Comptoir du Cacao’s Salted Butter Caramel Blond Chocolate Bar ends on a delicate touch of salt, lovely with a Calvados.
Serves 6 · 20 min + 35 min baking
Ingredients
- 1 pie crust
- Salted Butter Caramel Blond Chocolate Bar (Comptoir du Cacao), chopped: half (1.6 oz / 45 g) under the apples, the rest to finish
- 3 apples, thinly sliced
- 2 tbsp sugar
Method
- Preheat the oven to 400°F (200°C) and roll out 1 pie crust on a parchment-lined baking sheet.
- Scatter half of the Salted Butter Caramel Blond chocolate bar (1.6 oz / 45 g), chopped, over the center, leaving a 2-inch (5 cm) border.
- Arrange 3 thinly sliced apples on top, sprinkle with 2 tbsp sugar and fold the border over the fruit.
- Bake for 30 to 35 minutes, until the pastry is golden and the apples are tender.
- Scatter the rest of the chocolate, chopped, over the warm tart and serve.
The star of this recipe: Salted Butter Caramel Blond Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
