TARTE AUX POMMES A LA NORMANDE

Normandy tart is a shortcrust pastry-based variant of the apple tart made in Normandy filled with apples, sliced almonds and sugar, topped with creamy egg custard and baked until the topping is slightly caramelized. It is also known in French as Tarte Normande.

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INGREDIENTS:

For the pastry;

• 110 gr butter

• 175 gr flour

• 1 egg

• 2 tbsp powder sugar

• A pinch of salt

For the frangipane;

• 4-5 apples (golden)

• 1 egg, 1 egg yolk

• 250 ml heavy cream

• 60 gr almond flour

• 50 gr granulated sugar or brown sugar

• 1 tsp vanilla extract

• ½ tsp Cinnamon

• Almond flakes (for sprinkle)

INSTRUCTIONS:

• In a bowl, stir the flour and powder sugar and add the butter, salt, egg, cold water. Knead the dough until the crumbs firmly together.

• Roll the dough out to be slightly larger than the diameter of the greased baking dish.

• Lay the dough out over the baking dish. Press into the bottom and up the sides and trim the edges. Prick with a fork all over and refrigerator to chill until firm by covering with cling wrap on it.

• To make the frangipane, mix well together 2/3 of sugar, eggs, vanilla extract. And put the cream and almond flour then stir in the egg mixture. Set aside.

• Cut 3 apples into cube and caramelized with remaining sugar and cinnamon on the stove for a few minutes.

• Spread the caramelized apples into chilled pastry and pour the cream-eggs mixture over it.

• Arrange the remaining apple slices in an overlapping spiral pattern. Sprinkle some almond flakes.

• Bake for 40 minutes at 180C/356F until golden brown.

• Serve with ice cream.

Bon Appetit