Sweet tarte flambée with apple, pear and rosemary maple syrup
Traditionally, we know the Alsatian flatbread primarily in its savory version with bacon and onions. But the paper-thin, unleavened dough provides an excellent canvas for sweet toppings.
- 250g Fresh cream
- 1 tsp icing sugar
- 1/2 TL Vanilleextrakt
- 1 tart apple (approx. 170 g)
- 1 ripe pear (approx. 160 g)
- 2 tablespoons lemon juice
- 2 tbsp walnut kernels
- 2 packages of tarte flambée dough from the refrigerated section
- 1 small sprig of rosemary
- 5 tbsp maple syrup 🛒
- 1 tbsp sugar
- 1 tsp ground cinnamon
- Preheat the oven, including a baking tray, to 220 °C top/bottom heat or 210 °C fan/convection.
- Mix the crème fraîche with the icing sugar and the vanilla extract to form a smooth cream.
- Wash the apple and pear, remove the cores, and slice the fruit very thinly. Place the slices in a bowl and gently mix them with the lemon juice.
- Roughly chop the walnut kernels. Unroll the first tarte flambée dough along with its baking paper and spread it thinly with half of the cream.
- Cover the dough with half of the apple and pear slices. Sprinkle half of the chopped walnuts over them.
- Carefully transfer the tarte flambée, using the baking paper, to the hot baking tray. Bake it on the second rack from the bottom for 12–15 minutes, until the edges are golden brown and crispy.
- Meanwhile, strip the rosemary needles from the sprig and chop them very finely. Mix the rosemary with the maple syrup. In a separate small bowl, combine the sugar and cinnamon.
- Remove the finished tarte flambée from the oven and cut it into pieces. Drizzle it with half of the rosemary-maple syrup and sprinkle it with half of the cinnamon sugar.
- Prepare the second tarte flambée in the same way and serve both as warm as possible.
Autumnal oven delight: Apple and pear tarte flambée
The base for the apple and pear tarte flambée is a mildly sweetened cream, which is generously spread over the thinly rolled-out dough. For the fruit, we opt for a combination of firm apples and softer pears. It's best to slice the fruit very thinly. This ensures that the pieces cook through completely during the short baking time and can be arranged attractively on the cream, either fanned out or mixed together.
The secret to a truly crispy tarte flambée lies in the right baking technique. Because the dough is very thin and can quickly become soggy from the moist topping, it needs intense heat from below right from the start. Therefore, leave the baking tray in the oven while it preheats. As soon as the apple and pear tarte flambée slides onto the hot tray, the base receives an immediate heat shock. The result is a consistently crispy crust that effortlessly supports the weight of the cream and fruit.
To add some texture to the soft fruit and creamy base, sprinkle chopped walnuts over the apple and pear tart before baking. The nuts will toast lightly in the hot oven, developing an intense, earthy aroma. After baking, add another flavorful touch: drizzle a maple syrup flavored with fresh rosemary over the hot tart.
Apple and pear tarte flambée tastes best fresh from the oven. Therefore, serve it as warm as possible, while the edges are still crispy and the cream filling is slightly runny. Also delicious: tarte flambée with tomatoes and figs, tarte flambée with potatoes, and potato tarte flambée.
