Tarte Normande

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 4 apples
• 2 50 g butter
• 3 50 g caster sugar
• 4 4 tablespoons Calvados (apple liqueur)
• 5 250 g sweet pastry
• 6 2 eggs
• 7 10 g vanilla sugar
• 8 30 g caster sugar
• 9 200 ml liquid cream
• 10 2 tablespoons Calvados (apple liqueur)
• 11 10 g icing sugar
• Total weight: 1,510 grams

Times:

Preparation	Cooking	Start to finish
45 min.	50 min.	1 hour 30 min.

Step by step recipe

• 1: Peel 4 apples and cut into sticks.
  You can quarter them and cut into smaller pieces if you prefer.
• 2: Melt 50 g butter in a large frying pan on high heat. When melted, add 50 g caster sugar.
  Mix and leave the sugar to melt.
• 3: Add the apples, mix well to coat them in the butter-sugar mixture, then leave to cook just until they are still slightly firm, rather than soft.
• 4: Pour in 4 tablespoons Calvados (apple liqueur) and mix well.
• 5: Drain the apples, spread on a baking sheet and leave to cool.
• 6: Roll out 250 g sweet pastry and line a 7 inch (18 cm) tart tin or ring.
  Leave the pastry overhanging the edge and put to wait in the fridge for 15 minutes.
• 7: Meanwhile, prepare the tarte normande filling by whisking together 2 eggs, 10 g vanilla sugar, 30 g caster sugar, 200 ml liquid cream, and 2 tablespoons Calvados (apple liqueur) in a bowl.
  Preheat the oven to 360°F (180°C).
• 8: Take the pastry case out of the fridge and trim off the excess (we only do this once the pastry is fully cold so it will shrink less later).
• 9: Bake the pastry case blind for about 15 minutes.
• 10: Take it out of the oven and fill with the apple sticks.
• 11: Pour the filling over.
• 12: Remove the tart ring if you are using one, then return the tart to the oven for about 20 minutes.
• 13: When the tart has cooled, finish with a dusting of icing sugar.

Remarks

For an extra flavour boost, lightly caramelize the apples at stage 3 and flambé the Calvados at rstep=4.

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