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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