Tartelettes aux pommes et au cidre caramel beurre sale 900x600

Apple pie with cider and salted butter Caramel :

For 4 people | Preparation: 30 minutes | Cooking: 20 minutes


  • A crust pastry
  • 30 cl sweet cider Val de Rance
  • 3 apples
  • 40g semi-salted butter
  • 1 sachet of vanilla sugar
  • 10 salted butter caramels
  • 15 cl liquid cream


  • Preheat oven to 180 ° C
  • Cut 4 circles in the crust pastry and drop pastry bases into tart molds
  • Put them about 8 minutes to cook and brown
  • In a saucepan, bring Val de Rance cider to boil
  • Peel, core and cut the apples into thin slices
  • Fry them in a pan with salted butter and sprinkle vanilla sugar to caramelize
  • Pour the Val de Rance cider on the apple mixture and simmer
  • Carefully remove the apples and drop them on paper towels
  • In a saucepan, melt salted butter caramels with the cream
  • Pour the caramel mixture on the pastry bases and put apple slices caramelized with Val de Rance cider.

Message from the Cellar master:
“The sweet cider will highlight the delicate aromas of baked caramelized apples»

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