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Pierre Koffmann
Croustade aux Pommes Caramélisées
A flaky croustade of caramelized apples
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Preparation info
Serves
4
Difficulty
Complex
Appears in
#83
Memories of Gascony
By
Pierre Koffmann
Published
2012
About
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Recipes
Contents
Ingredients
2
balls
of
Pastis
(see
Croustade de confit de canard
)
6
eating
apples
, peeled, cored and sliced
Europe
France
United Kingdom
Mediterranean
Summer
Brithday
Pie
Method
Leave the pastis to rest at room temperature for 3–6 hours, until soft but not sticky. In a saucepan, melt
50
g
/
2
oz
lard or butter and cook the apples very lightly with