A gourmet and tasty tart made in Normandy! We love its tender apples and its creamy texture ...
Recipe type: Dessert, Snack
Kitchen room: French
1ccwater (if needed)
900gapplesElstar, Golden, Pink Lady, Reine des Reinettes ...
90gLight brown sugar
1pinch of salt
300mlwhole liquid cream 30% mg
1,5csCalvados (Norman alcohol)optional
2,5csbrown sugar for garnish
Beat softened butter and sugar until you get a creamy mixture. Add the egg yolk and beat again. Then add the dry ingredients (flour and salt). Mix until the dough comes off the bowl.
If necessary add a little water. Do not mix more than necessary (to prevent it from becoming elastic).
Roll out the dough with a rolling pin on a floured work surface (or on baking paper). Place the dough in a 28cm tart mold. Then refrigerate while you prepare the filling.
Preheat the oven to 180 ° traditional heat.
Peel and seed the apples then cut each apple into 8. Place them on the pie shell, sticking them together. The pie shell must be completely covered.
In a bowl, combine the eggs and the brown sugar. Then add the other ingredients: almond powder, liquid cream, Calvados, vanilla and salt. Mix everything then pour over the pie.
Sprinkle with brown sugar then bake for 1h-1h10 depending on your oven (to be monitored). The pie should be lightly browned. Let cool on a rack outside the oven. Enjoy warm or cold, plain or with a little whipped cream or a scoop of vanilla ice cream ...
This tart will keep for about 2 days at room temperature or 3-4 days in the refrigerator, protected in an airtight container.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)