France Bleu Limousin cuisine at the Halles de Limoges with apple sausage crumble tart

Ingredients

300 g of shortcrust pastry

6 golden apples

3 blood sausages with chestnuts (or onions)

Crumble dough

300 grams of flour

100 grams of butter

80 grams of hazelnut

40 grams of breadcrumbs

10 cl of armagnac

juice of half a lemon

salt pepper

Recipe for 6 people

1 – Prepare the shortcrust pastry and set aside

2 – Peel, core and cut the Golden apples into cubes, add the juice of 1/2 lemon

3 – Melt the butter

4 – Add the apples and caramelize

5 – Flambé with Armagnac and set aside

6 – Prepare the crumble dough

7 – Roll out and darken the shortcrust pastry

8 – Blind bake for 10/12 minutes at 180 degrees

9 – Remove from the oven, pour the candied apples into the bottom of the pie

10 – Add the sausages cut into rounds of about 1 cm

11 – Sprinkle with crumble topping

12 – Cook 10 to 12 minutes

13 – Dress and serve

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