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Recipe · Picardy
Rabote picarde aux pommes
Picardy rabote, apple in pastry
⏱ 55 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4cooking apples
1puff pastry
40 g (1½ oz)unsalted butter
4 tspbrown sugar
1 tspground cinnamon
1whole egg
- 4 cooking apples
- 1 puff pastry
- 40 g (1½ oz) unsalted butter
- 4 tsp brown sugar
- 1 tsp ground cinnamon
- 1 whole egg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. 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 190 °C (375 °F) on convection. Peel the apples and core them with an apple corer without going all the way through the bottom.
- Fill each cavity with a knob of unsalted butter, a spoonful of brown sugar and a little cinnamon.
- Roll out the puff pastry and cut four squares large enough to wrap an apple, then place an apple in the center of each.
- Bring the corners up around each apple and seal at the top, pressing lightly so the pastry hugs the fruit with no gaps.
- Place on the parchment-lined sheet and brush all over with the beaten egg.
- Bake 30 min until the pastry is golden and puffed and the apples soft, then let cool slightly and serve with a scoop of vanilla ice cream.
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