TARTE NORMANDE AUTHENTIC RECIPE | TASTEATLAS
Provided by: TasteAtlas
Prep time: 25 minutes
Cook time: 35 minutes
Yield: 6 servings
|1 ⅔ cups (200g) flour|
|1/3 cup + 2 tbsp (100g) butter|
|1/4 tsp salt|
|1 egg yolk|
|2 tbsp cold water|
|1/4 cup (50g) sugar|
|1/2 cup (50g) ground almonds|
|1/2 cup (120 ml) heavy cream|
|1 oz (30 ml) Calvados apple brandy|
|a handful of sliced almonds|
- Combine the flour, butter, salt, egg yolk, and water into the large bowl and work the mixture until the dough forms. Roll it out and fit it into a 10-inch (25 cm) tart pan. Press the dough firmly into the sides and bottom of the pan. Wrap the crust in plastic wrap and place in the freezer for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Unwrap the tart shell, and place it, still frozen, in the oven to bake for 12 minutes. Remove from the oven and allow to cool on a wire rack.
- Peel the apples, cut them into quarters, and slice out the core. Slice each quarter into four slices. Then, beat the eggs until foamy and thick, and beat in the sugar until the mixture thickens slightly, for a few minutes. Carefully fold in the ground almonds, heavy cream, and brandy.
- Cover the tart shell with sliced apples and pour over the custard mixture, then sprinkle the sliced almonds on top.
- Carefully place the tart back in the oven and lower the temperature to 375°F (190°C). Bake for 35 minutes.
- Serve the Tarte Normande while still warm, preferably with a dollop of sweetened whipped cream or crème fraîche. You can even enrich the cream with a little Calvados if you wish.