Macquer and apple tartlets

Ingredients

  • 4 mackerel nets
  • The pie dough

  • 250 g of flour
  • 4 cl of olive oil
  • 5 g salt
  • The marinade

  • 5 cl of pommel
  • 5 cl rice vinegar
  • salt, mill pepper

  • The compote

  • 3 Golden apples
  • 2 onions
  • 25 g butter
  • finish and dressage

  • 1/2 apple
  • Wild fennel (or failing that Aneth)

Preparation

  1. Prepare the pie dough. Mix all the ingredients from the paste with a mixer with 8 cl of water. Let stand for 1 hour.

  2. Preheat the oven to 180 ° C. Spread the dough finely, cut 4 discs 10 cm in diameter.

  3. Cook them white: place the dough discs between two molds and bake for 7 minutes.

  4. Prepare the marinade. Whisk all the ingredients in a little cul-de-plale.

  5. Prepare the compote. Peel the apples and onions, cut them roughly, then in a saucepan melt the butter, and add the pieces of apples and onions. Cook for 30 minutes over low heat. Mix and let cool.

  6. Place apples and onion compote in the pie bottom, then the mackerel nets.

  7. Using a brush, lightly dab the top of the pie with the instant marinade.

  8. Decorate with apple strip discs and wild fennel strands.

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