Appletart with Cointreau “drunk apple tarts”


The corresponding recipe to our little visit at the cointreau company and its production!. Definatly a must have for the days that are finally getting a little warmer.

Apples and Oranges have definatly saved my life this winter. As far as I consider we managed quite good to eat seasonally, but now I can not wait for all the fresh goodies coming in the spring!

The raspberries are slwoly grwoing on our sunny balcony and I  hope they are growing fast and good, so I could taste their sweetness before I leave!

For now, apples are the thing! & they are even better when they are slightly spiced up with some orange liquer, in this case cointreau.

hope you enjoy !!

Appletart with cointreau - truefoodsblog

Appletart with Cointreau – truefoodsblog

How you do it:

  1. Preheat the oven to 230°C.
  2. Folt out the unfrozen puff pastry dough and cut them into approx. 10cm*5cm big right angles and add them to a baking tray.
  3. Roll out the marcipan in the same size and add place them exactly on the tarts.
  4. Wash the apples and cut them into thin slices like seen in the picture aboce, around 1cm thick.
  5. Place them on the tarts and roll up the edges slightly.
  6. Bake this for aorund 20 Minutes. until golden brown.
  7. In the meantime, add the jam and the cointreau to a small pot and stir until combined. Dont overcook, otherwise all the booze is going to be gone.
  8. Take out the tarts and add the jam mixture. Let this sit and serve with some fresh creme fresh, mixed with some cointreau of course ;))


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