Tarte Normande

PHOTO: SIMON LABERT
PHOTO: SIMON LABERT
This is a classic apple tart.  It is a simple, unfussy tart filled with apple slices baked in a buttery crust with a calvados-spiked cream. 

Calvados is an apple brandy from Normandy but you can swap this out or substitute it if you like.

Serves 8

100g unsalted butter, cubed at room temperature

70g sugar

2 egg yolks

180g flour

⅛ tsp salt

Filling

4 medium apples (700g) approx, peeled, deseeded, sliced thinly

2 large eggs

75g sugar, plus 2 Tbsp for finishing the tart

1 tsp vanilla extract

Pinch of salt

1 cup cream

2½ Tbsp calvados or brandy

Method

Begin by making the pastry. Add the softened butter and sugar to a medium bowl and cream until light and fluffy.

Add the egg yolks and beat well to combine.

Add the flour and salt and mix until just combined. Turn out on to your workbench and bring together to form a disc.

Roll the dough to fit a 23cm round tart tin, ideally with a removable bottom. Press the dough (do not stretch it) to cover the base and sides of the tart tin. Try to get it as even as possible.

Refrigerate for 30 minutes.

Preheat oven to 180degC

Place the slices of apple decoratively around the unbaked tart shell.

In a bowl whisk together the eggs, sugar, vanilla and calvados.

Pour over the apples, sprinkle with the remaining sugar and bake for 25-35 minutes or until the tart is a deep golden brown on top and the custard has set.

Cool before cutting.

 

 

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