As I write this post, the rain is pouring like crazy here in Sydney. I could almost pretend I’m back in Paris and its depressing weather. In Australia, summer has officially ended and we’re now entering fall and soon, winter. I heard Australian winters are harsh, with an average temperature of…60-70F. Not sure I can make it lol.
My sister is coming back from her road trip today and the least we can say is that she really has no luck. It’s been all sunny and warm those past few days and precisely when she’ll be in Sydney, it’s going to be rainy and gloomy. I won’t be able to tease her with the amazing Australian weather anymore, that’s a pity.
Anyway, I know you’re not here to talk about the weather. I was only trying to justify the fact that I’m sharing an apple tart recipe – in April. Which, for you, could sound strange since Spring has just begun and apples totally evoke Fall. In order to distract you a bit and draw you in anyway, I decided to use a fabric that totally screams spring. See those colors? The perfect diversion. Plus I have to mention that those phyllo cups are super cute, and I’m sure you agree with me.
I was inspired by the French Tarte Tatin, which is one of my favorite pastries. It’s totally going to be one of the first thing I’ll eat when I visit my friends and family back in Paris. I have such a busy ‘to eat’ program! It’s funny how you instantly start craving some food when you no longer have access to it, even if it wasn’t something you ate regularly. Needless to mention, none of the food I’m thinking about is healthy. Talk about cheese, macarons, foie gras, chocolate viennoise, saucisson… and the list could go on and on. I might have to pay a visit to my former gym, too. Gosh, I love food.
Nutrition facts coming soon!
- 3 apples (choose a crisp and firm variety, like Gala apples), peeled.
- 3 tablespoons butter
- 2 to 3 tablespoons honey
- 1 teaspoon ground cinnamon
- 12 ready to use warm phyllo cups ( homemade or store-bought)
- 3/4 cup warm apple sauce (homemade or store-bought)
- Cut apples in slices, then cut slices in half widthwise. In a skillet, melt butter over high heat. Add apples and cook for about 2 minutes, browning apples on each sides. Reduce to low heat, add honey and cinnamon. Stir well to cover apples. Cook for 3-5 minutes until apples are caramelized and tender. Set aside in a bowl.
- In each phyllo cups, add 1 tablespoon warm applesauce. Top with caramelized apples and serve immediately (or the applesauce will soak up the cups).
Do not prepare your tartlets ahead, the apple sauce would soak the dough.