Caramelised Apple Tart Autumn

• 2/3 cup biscuits speculoos caramelized, or bastognes
• 3 1/2 tablespoons butter for the dough
• 4 apples
• 2 tablespoons brown sugar
• 1 tablespoon butter
• water Some
• 2 apples
• 1 3/8 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons apricot jam for decoration

1. Mix the speculoos to reduce them to crumbs, add the melted butter and mix to obtain a paste. Take a cake mould (you may cover it with parchment paper) and press the dough with the palm of your hand to the bottom of the mold and fold it up a little bit on the edges.
2. Peel the apples and cut them into pieces. In a skillet, fry 15g of butter, add the apples, and fry.
3. Add the brown sugar and mix.
4. Add 3 tablespoons of water and cover it.
5. Cook it over a low fire.
6. Let it cool, then spread a thick layer of compote on the dough.
7. Peel the remaining apples and cut very thin slices that you will arrange on the compote.
8. Sprinkle with 2 tablespoons of brown sugar.
9. Put the 20 grams of butter cut into small pieces over the apples.
10. Bake for 30 minutes in an oven at 175 u0b0 C.
11. Allow the pie to cool.
12. In a pan, heat the apricot jam diluted with a little water.
13. When hot,use it to brush the pie in order to give it a more shiny appearance.
14. (If your jam has too many pieces, you can strain it once hot).

caramelized, butter, apples, brown sugar, butter, water, apples, butter, brown sugar, apricot

Taken from www.yummly.com/recipe/Caramelised-Apple-Tart-Autumn-782400 (may not work)