Apple tart-croustade

Portions:

Preparation:

15 min.

Cooking:

35 min.

Ingredients

45 ml (3 tablespoons) butter
8 apples (Gala, Lobo or Cortland), peeled and cut into thin wedges
125 ml (1/2 cup) maple syrup
15 ml (1 tablespoon) cornstarch
15 ml (1 tablespoon) lemon juice
60 ml (1/4 cup) brown sugar
1.25 ml (1/4 teaspoon) cinnamon (optional)
1 20 cm (8") pie shell
250 ml (1 cup) granola of your choice

Preparation

Preheat oven to 190°C (375°F).
Melt butter in a skillet over medium heat. Cook apple wedges for 6 to 8 minutes, until golden brown.
In a bowl, combine maple syrup, cornstarch, lemon juice, brown sugar and, if desired, cinnamon.
Pour the maple syrup mixture into the pan and simmer over low heat for 5 to 6 minutes, until syrupy. Remove from heat and let cool.
Pour the mixture into the pie crust. Level the surface.
Bake for 27 to 32 minutes.
Sprinkle with granola, then continue cooking for 8 minutes.

To accompany

BUTTERSCOTCH, MAPLE AND FLEUR DE SEL SAUCE

In a saucepan, combine 125 ml (1/2 cup) maple sugar with 125 ml (1/2 cup) brown sugar, 30 ml (2 tablespoons) corn syrup and 80 ml (1/3 cup) Scotch. Bring to a boil over medium heat. Simmer for 6 to 10 minutes over low heat, without stirring, until the mixture reaches a temperature of 121°C (250°F) on a candy thermometer. Remove from heat and add 160 ml (2/3 cup) 15% cooking cream, 5 ml (1 teaspoon) vanilla and 60 ml (1/4 cup) butter. Stir until smooth. Let cool, then add 5 ml (1 tsp.) fleur de sel. Refrigerate for 1 hour.