FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)

facebook share image   twitter share image   pinterest share image   E-Mail share image



FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE) image

Categories     Apple     Nut     Cake

Number Of Ingredients 13

1 1/3 cups all-purpose flour
2 tablespoons all-purpose flour
1 pinch salt
1 cup (divided) butter, softened
2 (divided) egg yolks
1 egg, beaten
3 tablespoons (or as needed) cold water
1/2 cup white sugar
1 teaspoons (for decoration) white sugar
1 tablespoon apple brandy
2/3 cup ground almonds
4 medium sweet apples, peeled, cored, halved and thinly sliced
1/4 cup apricot jelly

Steps:

  • In a medium bowl, stir together 1 1/3 cups of flour and salt. Add 1/2 cup of butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm.
  • The part above can be done up to three days in advance.
  • To make the frangipane: Cream together 1/2 cup of butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
  • Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Puncture with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
  • Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
  • Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown.
  • Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly. Cool the tart on a wire rack.
  • A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Ni kadek santi Septiani
[email protected]

This recipe sounds amazing! Can't wait to try it out.


Moraka Leboho
[email protected]

I'm not a huge fan of apple tarts, but this one looks so good I might have to make an exception.


Mosawir Awan
[email protected]

This tart looks absolutely delicious! I'm definitely going to give this recipe a try.


Shakil Rohman
[email protected]

I can't wait to try this recipe with different types of apples.


SUSPENSE CLIPS
[email protected]

This tart is the perfect dessert for any occasion.


imran younas
[email protected]

I love that this recipe uses fresh apples. It really makes a difference in the flavor.


JD DeShaies
[email protected]

The instructions were clear and easy to follow, even for a beginner baker like me.


Denny Olivia
[email protected]

This is my new favorite apple tart recipe. It's so easy to make and always turns out perfect.


Crystal Pendleton
[email protected]

I made this tart for a dinner party and it was a huge hit! Everyone loved the combination of flavors.


Bhubon Mondal
[email protected]

This French apple tart was a delightful treat! The flaky crust and sweet, caramelized apples were perfect together.