Tarte Normande
The tart is unique to Normandy due to the prolific growth of apples in the region, however, there are different variants of the recipe throughout the region. Sometimes it could be thinly sliced apples with a mixture of applesauce and ground almonds underneath, and other times it could be sliced apples in a cream custard mixture. No matter which variant is used, Tarte Normande remains an elegant and tasty dessert with simple ingredients.
Served with clotted cream, you will be rewarded with ‘oohs and aahs’ from family and friends with this almond flavored recipe. Ingredients 3-4 Large Granny Smith apples, (or any tart apples) peeled cored, thinly sliced and sprinkled with lemon juice. Cinnamon sugar, for sprinkling (maybe around 4 tablespoons sugar with 1 teaspoon cinnamon). About 1/4 cup apricot jam and 2 tablespoons water, heated over low heat to make nappage. Tart dough: 200 grams flour For the frangipane: 100 grams butter Method: Step 1 Sift flour ad salt into a mixing bowl. Cut in the butter until the mixture resembles breadcrumbs. Add liquids and bring the mixture together to form a ball of pastry. Step 2 Roll out the pastry into a circle large enough to line an 11" tart pan. Dock the bottom of the pastry case with a fork. Chill tart while oven is preheating to 400F. Blind bake, using pie weights,(or dried beans or rice) for around 10 minutes until a very pale gold on edges. Remove from oven and cool completely. Reduce oven temperature to 360F -- ideally it should be between 350 and 375F. Step 3 For the frangipane, cream the butter and the sugar together thoroughly. Stir in one egg at a time, allowing it to be absorbed thoroughly by the butter-sugar mixture. Fold in the flour, ground almonds. Stir in extracts if using. Step 4 Spread the frangipane mixture evenly over the pastry case. Lay the apple slices in overlapping layers over the frangipane. Sprinkle cinnamon sugar on top. Step 5 Bake for around 20-30 minutes. Edges will be a deep golden brown, and the sugar-sprinkled apple slices will have caramelized. Step 6 Remove the tart from the oven and cool on a wire rack. Cool about 10 minutes, and brush with nappage (while both are still warm). Cool completely.
RECIPE 2 A delicious Tarte Normande with apples and cream custard Ingredients: 1 Sweet Tart Crust Custard 1 Egg Method Preheat oven to 375F Prepare the pastry and line the tart pan. Prick the pastry with a fork and blind bake (line the pastry with aluminum foil and weight it down with dried beans, rice or pie weights) for 10-12 minutes. Mix the apples with the sugar and cinnamon and arrange in concentric circles in the tart crust. Bake for 20 minutes or until the apples begin to color. Cool while preparing the custard. Custard Beat the egg and sugar until thick ad pale yellow. Add the flour and beat until smooth. Add the cream and Calvados and beat until smooth. Pour the mixture over the apples and return to the oven. After 10 minutes, sprinkle the top with confectioners sugar Continue to bake 15-20 minutes until the custard is set and the top is browned. Serve tart warm with whipped cream (optional).
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