This classic French apple tart is a hit for either an elegant dinner or a family meal.
Normandy apple tart
This classic French apple tart combines the subtle taste of almonds with golden, caramelized apple, and can be enjoyed warm or cold.
7 ounces plain flour
4 ounces butter or shortening (1 stick)
1 egg yolk
2-3 tablespoons cold water
4 ounces butter (1 stick)
4 ounces sugar
4 ounces ground almonds
2 tablespoons plain flour
1 egg yolk
1 beaten egg
2 teaspoons brandy or kirsch (optional)
Creme fraiche or vanilla ice cream
Preheat the oven to 375 degrees F and lightly grease a 9-inch flan or tart tin.
To make the pastry, put the flour and butter in a large bowl and rub together until it resembles fine breadcrumbs. This can be done in a food processor.
Add the egg yolk and enough of the cold water to make a firm pastry.
Turn onto a lightly floured surface and roll into a disk that is about 2 inches bigger than your flan tin.
Line the flan tin with the pastry, pressing firmly into the corners. Trim the edges.
For the filling, put the butter and flour in a medium bowl and beat together until it is pale and fluffy (about 2 minutes).
Gradually add the beaten egg and egg yolk, combining well. If it looks like it is not coming together, add a little of the ground almond.
Beat in the brandy or kirsch and mix in the ground almonds and flour to make a stiff paste.
Spread the almond paste into the bottom of the pastry, smoothing it out on the top.
Peel, core and quarter the apples and slice them thinly keeping each quarter together. Fan each quarter so that it looks like a petal and press down firmly in the almond mixture. Repeat to make 5 apple "petals". For the center, either do the same again with another quarter or make concentric rings with the slices to make a rose shape or flower center.
Bake at 375 degrees F for 10 minutes. Reduce the oven to 350 degrees F and bake until the almond mix is firm and the apple slices are golden brown.
Cool on a wire rack.
When the tart is cold, dust with confectioner's sugar and serve with creme fraiche or vanilla ice cream.