|Preparation||Cooking||Start to finish|
|42 min.||48 min.||1 hour 30 min.|
|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.|