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Ingredients
- 500 g apples Golden Delicious or Fuji; peeled, cored and diced, prepared weight
1 tbsp lemon juice
50 g unsalted butter- 1.5 g speculoos spice blend a ground baking-spice blend, not cookie butter
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Peel and core the apples, then dice into even pieces about 1/2 inch across. Weigh the prepared fruit and toss with the lemon juice and speculoos spice blend.
- Melt the butter in a wide skillet over medium heat. Add the apples and cook, stirring gently and adjusting the heat so the butter does not burn.
- Continue until the apples are tender and any loose juices have reduced, checking a piece for doneness. Stop before the fruit breaks down into a puree.
- Serve warm, or transfer to a shallow container to cool and refrigerate within 2 hours. Keep covered at 40°F or below and use within 3–4 days.
Notes
Four topping portions are a serving suggestion rather than a measured finished yield.
Use a ground speculoos baking-spice blend; individual brands vary in flavor.
This is not a complete tart recipe and includes no crust or pecan topping.
