Ingredients
- 1 tart apple
- 80 g caramel fudge
- 50 g dried cranberries
- 4 tarte flambée bases (approx. 22 cm in diameter, either store-bought or home-made)
- 100 g crème fraîche
- 2 limes
- dried, edible flower petals
Preparation
1. Quarter the apple, remove the core and cut into very thin slices. Roughly chop or crumble the fudge. Also roughly chop the cranberries.
2. Place the pot on the Navigenio and heat on level 6 up to the roasting window.
3. Place the first sheet of dough into the pot, spread ¼ of the crème fraîche on top and add ¼ each of the apple slices and fudge crumbs. Finally, grate plenty of lime zest over the tarte flambée (approx. ¼ to ½ of the zest of a lime).
4. Place the pot in the inverted lid, place the Navigenio overhead and switch to high level, bake for approx. 3 minutes.
5. Remove the tarte flambée and place the pot back on the Navigenio at level 6. Place the next sheet of dough in the pot, add topping and bake in the same way as described in points 3 and 4.
6. Always place the pot on the Navigenio at level 6 for topping. The baking time may vary slightly. Therefore, always stay close to it and check the browning of the dough from time to time.
7. To serve, sprinkle the tarte flambée with ¼ of the cranberries and some flower petals.
Tip
- If you want to make the dough yourself, then the basic recipe for pizza dough is the perfect choice. Make sure that it is not too soft.
- The tarte flambée will be easier to remove from the pot and the pot will stay cleaner if a circle of baking paper is used.
This recipe has been tested and approved by AMC.
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