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Le Chaudron recipe
Tarte fine pommes sans pâte
Crustless thin apple tart
⏱ 35 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
4apples
1 tbspcinnamon
2 tbspmaple syrup
30 g (1 oz)sliced almonds
1 tbspcoconut oil
1 tsplemon juice
30 g (1 oz)rolled oats
- 4 apples
- 1 tbsp cinnamon
- 2 tbsp maple syrup
- 30 g (1 oz) sliced almonds
- 1 tbsp coconut oil
- 1 tsp lemon juice
- 30 g (1 oz) rolled oats
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) convection. Line a baking sheet with parchment.
- Peel the apples and remove the core and seeds with an apple corer or a knife.
- Slice the apples very thin (2–3 mm / ⅛ in) with a sharp knife or mandoline.
- Toss right away with lemon juice so they don't brown.
- Arrange the slices in an overlapping rosette on the baking sheet.
- In a small bowl, mix the oats, cinnamon, maple syrup, coconut oil and sliced almonds.
- Scatter this lightly over the apples.
- Bake for 25 minutes until the apples are tender and the topping golden. Squeeze over a little lemon and serve warm.
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