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.
- 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
- 2 1/2 C flour
- 1 t salt
- 1/2 lb cold unsalted butter, cut into pieces
- 1/4 C ice water
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.