Tarte aux pommes normande

Normandy apple tart

Your success with this recipe will depend in part on the type of apples you use. Go for old-fashioned varieties with a bit of tartness. If raw sugar like cassonnade is not available, white sugar will be fine.

2 pounds (1 kilo) apples
3 egg yolks

3/4 cup (20cl) crème fraîche or heavy cream
6 tbsp. cassonade or demerara sugar
and the ingredients for a pâte sablée (sweet pie crust)

First, make the crust. Go to pâte sablée for the recipe. Pat the dough into a medium-size tart pan, preferably with sides at least 1 inch (2.5 cm) high, and place in the fridge to chill.

Now quarter the apples, and peel and core them. Cut the quarters crosswise into three or four sections. Place the chopped apples in a large bowl. Sprinkle with 4 tbsp. (1/4 cup) of the cassonnade.

Preheat the oven to gas mark 6 (400 F, 205 C).

In a medium-sized bowl, mix the cream with the egg yolks. Add the remaining 2 tbsp. sugar.

Pile the sugared apples into the chilled crust. Pour the cream over the apples. Bake for 40 minutes, or until the cream has set and the apples are browned on the edges. Serves 8.

This tart is best served warm. If you are making it earlier in the day for serving later, reheat before serving.

 


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