Ingredients

Servings 4

• 4 rennet apples, ripened
• 10 bread
• 2 cups milk, sugared
• 3 ½ oz butter
• ⅜ oz sugar
• 1 ¾ oz walnut kernels
• 2 eggs

Preparation

30 minutes preparation + 30 minutes cooking

Peel the apples, core them, cut into thin slices and sprinkle with sugar. Put the butter into a pan and sizzle the slices of bread. Take a cake pan, line it with the slices of fried bread and cover with a layer of sliced apples. Repeat the layering operation to fill the cake pan. Beat two whole eggs and mix them with the sugared milk. Pour the preparation into the cake pan. Bake for about 30 minutes in a moderate oven (350°F), allow to cool and turn out of the cake pan, decorating the tart with the remaining sugar and crumbled walnuts.