Apple tart & calvados

Name: Apple tart & calvados
Ingredients: paper-thin pie dough; pruneaux d'Agen; Butter; Jonagold apples; Egg yolk; Icing sugar; fleurs d'oranger

Quantity depends on the number of tarts.

Ingredients

paper-thin pie dough

pruneaux d'Agen

Butter

Jonagold apples

Egg yolk

Icing sugar

fleurs d'oranger

Preparation

Make a marinade of ½ water and ½ calvados with orange blossom water and sugar to taste.
Remove the marinade from the heat, add the peeled apples (cut into pieces) and the plums (cut into pieces).
Let them sit in the marinade until the mixture has cooled.
Remove the orange blossom water and take the apples and plums out of the marinade. Then pat them dry.
Cut the dough to the desired size, brush each piece of dough with melted butter, and fill a mold with three layers of dough.
Place the apples and plums on the dough.
Add a little calvados and dust with powdered sugar.
Cut thin strips from the remaining dough.
Brush these with butter and dust with powdered sugar.
Fold these ribbons over the tarts.
Bake until golden brown at 180°C in the oven.
Serve warm with vanilla ice cream as a dessert.