Baked Apple Tartines with Walnuts and Armagnac
- SERVINGS: Makes 2 tartines
- 1 medium apple—peeled, halved, cored and sliced 1/4 inch thick
- 1 tablespoon fresh lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon Armagnac
- Pinch of freshly grated nutmeg
- Two 1/2-inch-thick slices of country bread, cut from a 6-inch-wide loaf
- 3 tablespoons unsalted butter
- 3 tablespoons chopped walnuts
- Confectioners' sugar, for sifting
- Preheat the oven to 425°. In a bowl, toss the apples slices with the lemon juice. Add the brown sugar, Armagnac and nutmeg and toss gently to coat. Let stand for 10 minutes.
- Spread each slice of the bread with 1 tablespoon of the butter and set on a nonstick baking sheet. Fan the apple slices in an overlapping pattern over the bread; drizzle with any remaining juices. Dot with the remaining 1 tablespoon of butter and top with the walnuts. 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. Sift confectioners' sugar over the tartines and serve.