Name: Tarte aux Pommes Normande (French Apple Tart)
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Ingredients: 1.3333333730698 cups all-purpose flour; 1 pinch salt; 0.5 cup butter, softened; 1 egg yolk; 3 tablespoons cold water, or as needed; 0.5 cup butter, softened; 0.5 cup white sugar; 1 egg, beaten; 1 egg yolk; 1 tablespoon apple brandy; 0.66666668653488 cup ground almonds; 2 tablespoons all-purpose flour; 4 medium sweet apples - peeled, cored, halved and thinly sliced; 1 teaspoon white sugar for decoration; 0.25 cup apricot jelly

Tarte aux Pommes Normande (French Apple Tart) Recipe

Cook Time: 40 minutes

Ingredients

Pastry:

1 cups all-purpose flour
1 pinch salt
cup butter, softened
1 egg yolk
3 tablespoons cold water, or as needed

Frangipane:

cup white sugar
1 large egg, beaten
1 tablespoon calvados (apple brandy)
cup ground almonds
2 tablespoons all-purpose flour

For the tart topping:

4 medium sweet apples - peeled, cored, halved, and thinly sliced
1 teaspoon white sugar for decoration
cup apricot jelly

Directions

Step 1: To prepare the pastry, combine 1 cups of flour and salt in a medium bowl. Add the softened butter, egg yolk, and cold water. Stir until the mixture forms large crumbs. If it's too dry to press together, add a little more water. Form the dough into a ball, wrap it in plastic wrap, and slightly flatten it. Refrigerate for at least 30 minutes or until firm.

Step 2: To make the frangipane, cream the butter and cup of sugar in a medium bowl with an electric mixer until light and fluffy. Gradually add the egg and remaining egg yolk, mixing each one in thoroughly. Stir in the apple brandy. Combine 2 tablespoons of flour with the ground almonds, then mix them into the creamed mixture. Set aside.

Step 3: Roll out the chilled pastry dough on a lightly floured surface into a 12-inch circle. Gently fold the dough into quarters, and place the center of the folded dough in the middle of a 10-inch tart or pie pan. Unfold the dough, then press it into the pan's bottom and sides. Prick the dough all over with a fork, and flute the edges. Chill the pastry again in the refrigerator until firm.

Step 4: Preheat your oven to 400F (200C). Place a baking sheet inside the oven to heat up while the oven preheats.

Step 5: Spoon the prepared frangipane into the chilled pastry crust, spreading it evenly. Arrange the apple slices in an overlapping spiral pattern, starting from the outside edge and working towards the center. Each apple slice should have one edge pressed into the frangipane, touching the pastry base, with the next slice overlapping it.

Step 6: Place the tart pan on top of the preheated baking sheet in the oven. Bake for about 15 minutes, or until the filling begins to brown. Lower the oven temperature to 350F (175C), and continue baking for another 10 minutes. Sprinkle sugar over the top of the tart and return it to the oven. Bake for an additional 10 minutes until the sugar caramelizes slightly.

Step 7: Once baked, allow the tart to cool on a wire rack. Just before serving, warm the apricot jelly and add a little water if necessary to achieve a liquid consistency. Brush the warm jelly over the tart to give it a glossy finish.