1 small Isigny Ste Mère Pont L’Evêque
10g Isigny Ste Mère unsalted butter
1 pack shortcrust pastry
4 Royal Gala apples
4 tablespoons caster sugar
Roll out the pastry and cut out four 8-cm circles.
Wash the apples, remove the cores and cut into quarters and then each quarter into three pieces.
Melt the butter in a pan and sprinkle in the sugar.
When the butter begins to foam, tip in the chopped apple. Cook the apple chunks until they turn golden and soft.
Place the chopped apple in tins, overlapping the pieces.
Cover with the shortcrust pastry circles.
Preheat the oven to 180°C and bake the tins for 15 minutes.
Remove from the tins, lay two slices of Pont L’Evêque on the tatins and then return them to the oven for 5 minutes.
Serve with a lamb’s lettuce and rocket salad.