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Normandy apple tart, as the name suggests, comes from a region of France famous for its finest apple varieties and exceptional Calvados. This is a classic French tart \u2014 simple yet irresistible: tender slices of seasonal apples on a buttery shortcrust base, baked under a delicate custard enriched with Calvados. Traditionally, the pastry isn\u2019t blind-baked, but I prefer not to risk it given the liquid filling. A truly wonderful and perfect autumn dessert.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust pastry:<\/span><\/p>\n

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• 195 g plain flour<\/li>\n
• 115 g butter, cold and diced<\/li>\n
• 2 egg yolks (from large eggs)<\/li>\n
• 2 tablespoons icing sugar<\/li>\n
• a pinch of salt<\/li>\n
• 1 tablespoon cold water<\/li>\n<\/ul>\n

  Sift the flour, add the butter and rub together quickly (or chop with a knife) until the mixture resembles breadcrumbs. Add the egg yolks, sugar, salt and water, then quickly bring the dough together (or use a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for at least 1 hour. Grease and flour a 24 cm tart tin, shaking out any excess flour.<\/p>\n

  Roll out the chilled pastry to about 3 mm thickness and line the tin. Chill again in the fridge for 30 minutes. Dust lightly with flour, line with baking parchment and fill with baking beans.<\/p>\n

  Preheat the oven to 180\u00b0C and blind-bake for 15 minutes. Remove the paper and weights, then return to the oven for a further 5 minutes, or until lightly golden. Set aside while preparing the filling.<\/p>\n

  Ingredients for the apple filling:<\/span><\/p>\n

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  • 4 medium apples (about 700 g)<\/li>\n
  • 2 large eggs<\/li>\n
  • 100 g sugar + 2 tablespoons extra<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • a pinch of salt<\/li>\n
  • 250 ml double cream<\/li>\n
  • 30 ml Calvados<\/li>\n<\/ul>\n

    Peel, core and slice the apples into thick slices. Arrange them in circles over the pre-baked base.<\/p>\n

    In a bowl, combine the eggs, sugar, vanilla, salt, cream and Calvados. Blend until smooth. Pour the custard over the apples and sprinkle any exposed apple slices with the extra sugar.<\/p>\n

    Bake at 180\u00b0C for about 45\u201350 minutes, until golden brown and the filling is set. Remove from the oven and allow to cool slightly.<\/p>\n

    This Normandy apple tart is best served warm, dusted with icing sugar or with softly whipped cream.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n

    Recipe adapted from davidlebovitz.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Normandy apple tart, as the name suggests, comes from a region of France famous for its finest apple varieties and exceptional Calvados. This is a classic French tart \u2014 simple yet irresistible: tender slices of seasonal apples on a buttery shortcrust base, baked under <\/p>\n","protected":false},"author":1,"featured_media":13719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25,79,21,35],"tags":[101,104],"duration":[],"tag_group":[],"class_list":["post-13717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple-cakes","category-from-all-over-the-world","category-fruit-cakes","category-tarts-and-tartlets","tag-apple","tag-double-cream"],"acf":[],"yoast_head":"\n