Ingredients:
Paté Feuilleté (puff pastry) for crust (purchased or home made)
8-12 green apples, peeled and quartered
1 1/4 cups sugar
10 tsp. water
Preparation:
Combine sugar and water in skillet and cook on high stirring constantly until caramelized. Pour into quiche dish while still hot coating bottom and sides well. Put apple quarters in dish. Dot with butter. Roll out puff pastry and cover with apples and tuck in edges of crust. Bake at 400˚ until bubbly and crust is brown (45-60 minutes).
Serving Suggestion:
Serve while still warm with a little crème fraîche or heavy cream.
History:
Odile served this to us the first time we met. It is a Normande specialty. I watched her make this writing down the ingredients as she worked. It is quite simple to make and very good.
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