French Apple Tart Tarte De Pommes A La Normande Recipes

FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE) RECIPE - (4.7/5)

Steps:

• In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the 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. This part can be done up to three days in advance. To make the frangipane, cream together the 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. Prick 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.

FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)

Steps:

• 1. In med bowl, stir together 1 1/3 cups of flour & salt. Add butter, 1 egg yolk & water, stir until mixture forms large crumbs. If too dry to press a handful together, stir in more water. Press dough into a ball, wrap in plastic wrap. Flatten slightly, refrigerate for at least 30 min. or til firm. Can be done up to 3 days in advance. 2. To make frangipane, cream together butter and 1/2 cup of sugar in med bowl until light & soft. Gradually mix in egg & remaining egg yolk one at a time. Stir in apple brandy. Stir 2 tbs of flour into ground almonds, then mix into batter. Set aside. 3. Roll pastry dough out to about 12 inch circle on a lightly floured surface. Fold loosely into quarters, center point in a 10 inch tart. Unfold dough, press into bottom & up sides. Prick with fork all over, flute edges. Return pastry to frig to chill until firm. 4. Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet inside oven while it preheats. 5. Spoon frangipane into chilled pastry, spread into even layer. Arrange apple slices in overlapping spiral pattern. Each slice should have one edge pressed into frangipane until it touches pastry base, then overlap the previous slice. Start at outside edge & work towards center. 6. Place tart pan on baking sheet in oven. Bake 15 min. or til filling begins to brown. Reduce oven to 350 F (175 degrees C). Bake another 10 min, sprinkle sugar over top tart. Return to oven for 10 more min. or til sugar caramelizes slightly. 7. Cool tart on wire rack. Shortly before serving, warm apricot jelly. Add some water, brush onto tart.

FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)

Steps:

• In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the 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. This part can be done up to three days in advance.
• To make the frangipane, cream together the 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. Prick 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.