Recipe tarte flambée base with apple and cinnamon
Tarte flambée with apple and cinnamon
The Flammkuchen, also known as "Tarte Flambée", originates from the French region of Alsace. It is a thin dough base traditionally topped with tarte flambée cream, onions and bacon. For the variant with apple and cinnamon, sweet components are added to the classic ingredients. After baking, if necessary, honey to drizzle.
- Peel and core apples and cut into thin slices. Tip for gastronomy: pickle the sliced apples, then they will keep longer.
- Preheat the oven.
- Spread the tarte flambée cream on the dough, leaving a border. Top with the apple slices and sprinkle evenly with sugar and cinnamon.
- Optionally, drizzle the tarte flambée with a little honey before serving for an extra sweet touch.
- Especially in Alsace, it is the custom to flambé the hot tarte flambée with Calvados after baking - La Tarte Flambée est arrivée.
The tarte flambée with apple and cinnamon is perfect as a sweet version of the classic dish and can be served as a main course or dessert. Bon appetite!