This recipe from Normandy is typical from the region. Its ingredients include some of the best local fine products that are butter, cream and apples. I take advantage of this journey in Normandy to reveal two noticeable culinary facts that would be a shame to miss (or not). First is the trou normand. This remarkable gastronomic tradition consists in serving a scoop of apple sorbet with calvados in the middle of the meal. That should help digestion and give again appetite to the guests. I’ve tried that one at a wedding and absolutely approve its therapeutic virtues. The other is the traditional Chti breakfast : slices of buttered, Maroille (a local smelly cheese) spread, toasted bread dunked in black coffee. For adventurous epicures only !
Back to our Normandy apple tart (tarte Normande) – a safe bet , I like to serve it warm with a scoop of vanilla ice cream.
- 4 apples
- 20 cl liquid dairy cream
- 80 g / 2,82 oz sugar
- 40 g / 1,41 oz almond powder
- 2 eggs
- 5 cl Calvados
- Flaked almonds for decoration
For the sweet pastry :
- 250 g / 8,82 oz all-purpose flour
- 120 g / 4,23 oz icing sugar
- 100 g / 3,35 oz butter
- 1 egg
- 1 pinch of salt
Sweet pastry. In a large bowl (or a robot), mix the butter cut into small pieces and at room temperature and icing sugar. Add the flour, almond powder, egg and a pinch of salt. Mix it well. Form a ball of pastry, wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 180°C / 350°F. Take the ball of pastry out of the fridge and place it on a parchment paper. Gently pat the pastry with the palm of your hand to flatten slightly. Cover with a second parchment paper. Roll the dough out with a rolling-pin until the size of the tart pan. Remove the parchment paper on the top and place the dough on the tart pan with the parchment paper under it. Fill with pie weights or beans, and bake for 10 minutes.
Cream. In a large bowl, whip sugar and eggs until very light in color. Add dairy cream, almond powder and calvados. Mix it well.
Apple. Peel the apples and take the seeds out. Slice finely. Depending on the apple variety, you might cook them for 10 minutes in a pan with a bit of butter and sugar to make sure the tart melts in the mouth.
Sweet pastry. Remove from the oven and remove weights. Bake it for 3 more minutes.
Baking. Pour half the cream mixture on the tart crust. Then, arrange the apple slices nicely. Pour the rest of the cream. Sprinkle almond flakes on top. Cook for 35 minutes.