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