For 4 clafouti tarts (10 cm diameter)
The Speculoos Crust :
- 175 gr speculoos biscuits
- 50 gr melted butter.
Chop finely the biscuits in a food processor, add the melted butter. Mix with the fingers or with a spatula...
Line the pans with baking paper, cover the bottom and sides of the pans with the chopped speculoos. Press lightly. Place in the fridge for 30 minutes.
The Caramelized Apples :
- 2 apples
- 40 gr sugar
- 30 gr butter
- 2 tbsp water
Core and peel the apples (here I chose a granny smith and a golden). Cut in thin slices (~3 mm) or in cubes or in whatever you want.
Cook the sugar in a frying pan until it caramelizes, then add the butter. When it is completely melted, add the water...
Then add the apple slices and cook for 5 minutes stirring delicately some times. Reserve.
The Clafouti Batter :
- 75 gr milk
- 75 gr cream
- 1 whole egg
- 1 egg yolk
- (I put 20 gr melted butter but it's definitely not necessary)
- 15 gr flour
- 10 gr corn starch
- 20 gr sugar
- 1/2 tsp vanilla flavor (powder)
- pinch salt
In a bowl, mix the whole egg, the egg yolk, the milk and the cream. In another bowl, gather the flour, corn starch, sugar, vanilla flavor and pinch of salt.
Pour gradually the liquid ingredients into the dry ingredients beating well to prevent lumps.
The Assembly :
Take the molds out of the fridge, place some slices of apples and pour in some of the batter. Put in preheated oven (medium heat) for 20 to 25 minutes. Remove from the oven and leave to rest until completely cold. Run a sharp knife around the edges of the pans to take out the clafouti tart. Reserve in the fridge, take it out 30 minutes before the service.
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