A spring starter, but followed by a wintery main dish. I made the last tarte tatin au boudin to follow the grilled leek and asparagus salad. Simple and much appreciated, this dish combines apples and boudin, I prefer onion boudin. Use your favorite one; this recipe is not a treatise on boudins!
Take your favorite size appropriate skillet or old very seasoned frying pan. Peal and cut your apple into sections, place about 50 g of butter and 75 g of sugar in the pan. Add the apples, shake the pan until all apples are well caramalized. I sprinkle my mixture of ground cinnamon and star anise on the apples.
Cut your favorite boudin into slices and cover the apples with them. Place your puff pastry over the pan, press down on the sides and bake in a 180 oven for about one hour. And now the hard part, flip it over unto a plate without making a mess; excess fluid should be poured off. Enjoy, we did.