Source: Regional French Home collection. Le Cordon Bleu
Makes 6 servings.
Preparation time: 1:50 hours
Tips: Good for breakfast , best eaten the same day, warm.
Normandy Tart
Apples and Custard
Ingredients
Preparation
Pastry:
2 cups all-purpose flour
2/3 cup unsalted butter, chilled, cut into pieces
1 whole egg + 1 Tbsp water
pinch of salt
3 tablespoons sugar
2 drops vanilla extract
1. Preheat the oven to 325 F degrees. Butter a 2-inch deep, 8 1/2-inch fluted tart pan with a removable base or a pie plate, then place in the refrigerator to set the butter.
2. To make the pastry, sift the flour into a large bowl, add the butter and rub it in with a quick, light action of your fingers until the butter is incorporated and the flour is sandy in texture. Make a well in the center. Beat the egg with 1 tablespoon water and place in the well with the sugar, vanilla and a pinch of salt. Gradually incorporate the dry ingredients until a rough dough forms. Push the dough lightly down and forward with the palm of your hand and turn over with your fingertips until smooth. Shape into a flat ball and cover with plastic wrap. Place in the refrigerator to rest for 20 minutes.
3. Peel and core the apples. Cut each apple into wedges, toss in the lemon juice and chill until ready to use.
4. Lightly whisk the eggs and egg yolk with the sugar. Add the cinnamon and cream, mix well and set aside.
5. Roll the dough into a 1/8-inch thick round. Line the prepared pan with the pastry, making sure there are no air pockets and that the dough is lying directly against the flutes to prevent shrinking. Chill for 30 minutes. Arrange the apple wedges on their sides over the base of the pastry, making sure that it is well filled, then pour the cream mixture over without overflowing.
6. Bake for 45-60 minutes, or until set.
Serve warm, dusted with sifted powdered sugar.
NOTE: Original recipe calls for Granny Smith, I always favor Golden delicious over Granny Smith.
Filling:
3 medium Golden Delicious or Granny Smith apples
1 lemon, juice only
2 whole eggs
1 egg yolk
1/4 cup sugar
1 teaspoon ground cinnamon
3/4 cup whipping cream
powdered sugar, to dust
