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
3/4 cup (20cl) crème fraîche or heavy cream
6 tbsp. sugar, preferably cassonade or demerara
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 chilll.
Now quarter the apples. Peel and core them. Cut each quarter lengthwise into four slices. Set aside.
Crack the eggs into a bowl and whisk. Add the cream and 3 tbsp. sugar. Whisk until smooth.
Place the apples in the chilled crust, arranging them in pretty mounds, as shown in the photo, or in concentric circles. Sprinkle with the remaining 3 tbsp. sugar (or less if you’re using very sweet apples. Pour the cream over the apples.
Bake for 40 minutes, or until the cream has set and the apples are golden and starting to brown. Serves 8.
This tart is best served warm. If you are making it earlier in the day for serving later, reheat before serving.