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Taten tart with calvados and ice cream

By Elias Gotses, chef of Eagles Palace Hotel & Spa

Ingredients

  • 80 gr. fresh butter
  • 30 gr. sugar
  • 1 green apple

For the dough

  • 100 gr. flour
  • 50 gr. butter
  • 20 gr. sugar
  • 30 gr. crushed almonds
  • 1 yolk
  • 2 gr. Salt
  • Heat the butter with the sugar so as to caramelise. Add apples, peeled and cut in halves, and let for 5 minutes. Right after bake in oven to 180 degrees for 10 minutes.
  • Put the dough above them and put in oven until it becomes golden brown.
  • When ready to serve, turn the material upside down, so as the dough to be the basis. Then do flambé with Calvados
  • Finish by serving with dondurma ice cream.