Apple Tart from Normandie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From a French cookbook, this Normand apple tart is very simple yet rich, best served warm, with a scoop of vanilla ice cream, a dollop of whipped cream, or even on its own. Ingredients:
250 g flour |
50 g sugar |
150 g butter, cubed and chilled |
1 egg |
1 teaspoon vanilla |
3 medium apples |
1 lemon, juice of |
2 eggs, plus |
1 egg yolk |
60 g sugar |
1 teaspoon cinnamon |
200 ml cream |
powdered sugar, to dust |
Directions:
1. Preheat oven 170°C and grease a 22cm round ovenproof pie dish Put flour and sugar in a food processor, process until well combined Add chilled butter and pulse until mixture is crumbly, add egg and vanilla and process until dough forms a ball (add 1-2 tbsp chilled water if needed).
2. Chill dough for 20 minutes Peel and core apples, cut each in 8 slices, put slices in a bowl with the lemon juice In a bowl whip eggs and egg yolk with the sugar, add cinnamon and cream, set aside Roll out pastry to 2-3 mm thickness, line the greased pie dish, prick the bottom with a fork, arrange apple slices decoratively in the pastry shell, cover with egg mixture and bake 45-60 minutes, until pastry is golden and filling is set (cover with foil if browning too quickly) When warm dust with powdered sugar and cinnamon.
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