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Michèle Serre, Editor

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Apple





Tarte Normande

Preparation time: 15 minutes + 1 hour resting time for the pastry
Baking time: 35 minutes
Cost: Economical in season
Difficulty: Very easy




In Normandy this tart is usually made with Reine des Reinettes apples.

Ingredients

220 g (1 ½ c.) flour
130 g (9 tbsp.) butter
6 apples
3 egg yolks
6 tbsp. heavy cream
4 tbsp. sugar
2 pinches of cinnamon
2 pinches of salt
Zest of one lemon
125 ml (1/2 c.) water

Making the pastry

  1. Prepare a pâte brisée: combine the flour with 100 g of the butter cut into small pieces; blend them by lightly rubbing the butter into the flour with your fingertips; add a pinch of salt and the water and quickly form into a workable ball; let rest one hour in a cool place;
  2. roll out the pastry on a floured surface; place into a buttered tart pan.

Making the tart

  1. Peel and core the apples; cut into large wedges; arrange the apple wedges in the pastry shell in a rosette pattern;
  2. in a bowl, whisk together the cream, egg yolks, 3 tbsp. sugar, the cinnamon, lemon zest and 1 pinch of salt;
  3. pour the mixture over the apples; bake for 35 minutes in a moderate (180° C/350° F) oven;
  4. five minutes before the tart is done, dot 30 g of butter over the top; sprinkle with sugar to lightly caramelize it.



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