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Normandy Apple Tart - Tarte aux Pommes a la Normande

In France, apples are synonymous with the region of Normandy. Les Normands cook with them, make a famous liqueur from them, eat them out of hand, and of course apples star in many Normandy desserts. In this recipe from Normandy, the tart is made with an almond and Calvados flavored-filling along with fresh apples.

Normandy Apple Tart ~ Tarte aux Pommes à la Normande

INGREDIENTS:

3 to 4 tart apples, such as Golden Delicious

For the frangipane filling:

• 7 Tablespoons unsalted butter
• 1/2 cup sugar + a little extra for sprinkling on the tart during baking
• 1 egg, beaten
• 1 egg yolk
• 3-1/2 oz. whole, blanched almonds, ground
• 2 teaspoons Calvados (or Kirsch)
• 2 Tablespoons flour

For the glaze:

• apricot jam
• 1 refrigerated pie crust (or homemade pâte brisée)

PREPARATION:

Preheat the oven to 400F. Place a baking sheet in the oven to heat up.

1. Line a tart tin with a removable bottom with the pie crust. Place in the refrigerator to chill while you are preparing the apple filling.

2. For the frangipane: Cream the butter. Gradually beat in the sugar until well combined.

3. Add the beaten egg and incorporate.

4. Beat in the egg yolk, mix well, then add the Calvados.

5. Stir in the ground almonds and the flour.

6. Remove the crust from the refrigerator and pour in the frangipane.

7. Peel the apples, then cut them in half and remove the cores.

8. Cut them into very thin slices, keeping the halves together. Put them cut side down into the frangipane. Press very lightly up toward the center of the tart to spread the slices out slightly (see picture).

9. Place the tart on the preheated cookie sheet and bake for about 12 minutes—the crust should just be beginning to brown.

10. Turn the heat down to 350F, and cook for 10 minutes. Sprinkle the top of the tart with some sugar.

11. Cook an additional 10 minutes—the apples should be soft and the frangipane should be set—and remove from oven.

TO SERVE:

Cool the tart on a rack. Just before serving, brush the tart with some of the melted apricot jam. Serve the tart at room temperature with some whipped cream.

Et voilà!

Debra Fioritto contributes delicious French recipes to Wednesday issues of BonjourParis. Click on her name to read more about her Tour de Forks culinary tours or to collect the many recipes she has shared here.

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