I can not believe we're in December and December is a month that barely registers among the parties and holidays Yes, time flies my friends. This week I had a lot of apples and pears in the refrigerator, asking aloud who would use it. I wanted to do something light, no creamy and leave out the classics and obvious crumbles.This cake is wonderful choice for the holidays, very aromatic and light.
Or who knows, for a starving afternoon snack For this recipe I used Calvados Calvados is distilled from specially grown and selected apples, of which there are over 200 named varieties. It is not uncommon for a Calvados producer to use over 100 specific varieties of apple to produce their Calvados. The apples used are either sweet (such as the Rouge Duret variety), tart (such as the Rambault variety), or bitter (such as the Mettais, Saint Martin, Frequin, and Binet Rouge varieties), with the latter category of apple being inedible.
You can buy Calvados in liquor stores, but if you find it difficult to find can use brandy or cider. Hope you like.
Have a good week
For the crust
For the filling
For the topping
Bake for about 30 minutes
Remove from the oven and paint with jam (still warm)Srinkle with pistachios