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Pour l’appareil à tarte
1. Pendant ce temps, lavez les pommes. Dans la midi cuve munie du disque éminceur
4 mm, émincez les pommes. Si nécessaire, videz la cuve en cours de préparation.
Pressez un demi citron sur les pommes.
2. Faites-les revenir dans du beurre. Saupoudrez d’un peu de sucre. Faites cuire à feu
moyen pendant 5 à 7 minutes, en remuant de temps en temps. Enlevez du feu.
Laissez-les refroidir.
3. Dans la cuve munie du couteau métal, mettez les œufs, le sucre, la crème, le
Calvados, l’extrait de vanille et la cannelle. Mettez en marche jusqu’à obtenir un
résultat homogène et onctueux.
4. Déposez les pommes émincées sur la pâte à tarte. Versez par-dessus le mélange.
5. Faites cuire au four pendant 30 minutes à 180°C (th.6). Laissez refroidir.
Astuce du chef : cette tarte est délicieuse servie avec de la crème fraîche ou une boule
de glace vanille.
112


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