Monday, October 17, 2011

Tarte Normande

Had such a wonderful time with the participants at my Apples Everywhere Food Demo at Faraday's Kitchen Store in Lakeway.   I showcased three of my signature apple desserts, had different apple varieties to taste and gave away fabulous door prizes.   A huge thank you to Tony, Sharon and Blakely from Faraday's who are always gracious hosts and have a wonderful kitchen.

As promised, here is the Tarte Normande recipe that I needed to upload onto my website.   This is a very traditional French tarte that at the demo I topped with unsweetened whipped cream.   Growing up in England I have learned that the Europeans do not sweeten their whipped cream on a normal basis.   I actually love it this way as you are able to fully enjoy the taste of the apples and Calvados custard.

Hope you are able to re-create this and enjoy in your home with your family and friends.

Tarte Normande

  • Tart Crust (recipe below)
  • 1 1/2 lbs Granny Smith apples, peeled, cored and thinly sliced
  • 1/4 C unfiltered apple cider vinegar
  • 1/3 C sugar
  • 1 t cinnamon
  • 1 t freshly grated nutmeg 
  • 1 egg
  • 1/3 C sugar
  • 1/4 C flour
  • 3/4 C heavy cream
  • 1 T apple cider vinegar
  • 4 T Calvados Apple Brandy
  • confectioners sugar
 Pate Brisee Ingredients:
  •  2 1/2 C flour
  • 1 t salt
  • 1/2 lb cold unsalted butter, cut into pieces
  • 1/4 C ice water
Directions:   Put flour and salt into food processor.   Add pieces of butter and pulse for about 10 seconds each time until the mixture resembles  coarse meal.   Add ice water, a little bit at a time, until the dough holds together but is not sticky.   Turn dough out onto plastic wrap and form a disk for easier rolling, wrap and place in refrigerator for about an hour.

Lightly spray tart pan with cooking spray.  On lightly floured board, roll out pastry to a 1/8th thickness and press into the pan.   Trim the edges by running your rolling pin over the top.   Poke the pastry with a fork and bake blind (lined with foil and weighted by dried beans) for 12 minutes.

Mix the apple slices with the sugar, cinnamon and nutmeg and arrange in concentric circles in the tart crust.   Bake for 20 minutes or until the apples begin to color.   While that is baking, begin the custard by beating the egg and sugar until thick and pale yellow.   Add the flour and beat until smooth.   Next add the cream, apple cider vinegar and Calvados and beat again until smooth.   Pour the mixture over the apples and return tart to the oven.   After 10 minutes, sprinkle with confectioners sugar and return to oven for an additional 15-20 minutes or until the custard is set and the top is browned.   Serve warm with whipped cream.


Liz That Skinny Chick Can Bake said...

I just can't resist apple desserts! Your tart sounds just fabulous~

Kimberly @ Badger Girl Learns to Cook said...

Oh man, apple brandy! Yum! This looks just so elegant.

Debbi said...

I love Faraday's! I miss the many fine equipment and food stores in Austin. This dessert looks awesome - I must give it a try :-)

Cucina49 said...

Looks delish, and your apple slices are so beautifully even.

Stephanie @ Eat. Drink. Love. said...

This tarte is perfection!

Torviewtoronto said...

lovely looking tart