Baked Apple Tartines with Walnuts and Armagnac

1. 1

   Preheat the oven to 425.

2. 2

   In a bowl, toss the apples slices with the lemon juice.

3. 3

   Add the brown sugar, Armagnac and nutmeg and toss gently to coat.

4. 4

   Let stand for 10 minutes.

5. 5

   Spread each slice of the bread with 1 tablespoon of the butter and set on a nonstick baking sheet.

6. 6

   Fan the apple slices in an overlapping pattern over the bread; drizzle with any remaining juices.

7. 7

   Dot with the remaining 1 tablespoon of butter and top with the walnuts.

8. 8

   Bake the tartines on the bottom shelf of the oven for 15 minutes, or until the apples are tender and the bread is toasted on the bottom.

9. 9

   Sift confectioners' sugar over the tartines and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.