Apple Tourte

Ingredients

• 250 mL (1 cup) 33% whipping cream
• 125 mL (½ cup) lemon juice
• 310 mL (1¼ cups) sugar
• 3 eggs
• 60 mL (¼ cup) butter, cubed
• 500 mL (2 cups) blueberries
• 15 mL (1 tbsp) cornstarch
• 30 mL (2 tbsp) cold water
• 30 mL (2 tbsp) lemon zest

Cooking Instructions

Preheat oven to 180°C (350°F). In a bowl, beat egg with 30 mL (2 tbsp) sugar. Add crème fraîche and stir well. Add flour, stir well and set aside. Brush a sheet of phyllo dough with melted butter. Place another sheet on top, matching corners, and brush again. Cut stack in half lengthwise and stack again. Brush remaining side. Fit dough in a 23 x 13 cm (9 x 5 inch) loaf pan with a removable bottom. Slice Le Rassembleu cheese and arrange slices on bottom of dough. Pour crème fraîche mixture evenly over cheese. Slice apples and arrange over cheese. Sprinkle evenly with walnuts, hazelnuts, almonds and 5 mL (1 tsp) sugar. Bake for 30 to 40 minutes. Serve hot as a dessert, or as an appetizer on a bed of salad. Drizzle with ice cider and a spoonful of 35% whipping cream.