June 26, 2011

Baked Apple Tarte Normande

Tarte Normande is unique of Normandy due to the prolific of apples in that area in the region in France. The tart is made with a sweet crust with thinly sliced applies on top. For an impressive and dramatic touch to the tart, you can flambé with brandy before serving.
5-6 apples (golden delicous or any tart variety)
2 ozs sugar
4 ozs unsalted butter (softened)
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. brandy
½ tsp. vanilla
1 Tbsp. lemon juice
1 tsp. flour
4-5 small cubes of butter
3 oz brandy for flambé (optional)
10½ oz all purpose flour
4½ oz sugar
4½ oz unsalted butter, softened
2 medium eggs
1. Make the pastry by mixing the butter and sugar with a wooden spoon. Add eggs and mix together with your fingertips, followed by flour and mix until the dough is a smooth dough. Wrap dough with plastic wrap and refrigerate for about 45 minutes until dough is firm enough to handle.
2. In a bowl, mix the sugar with all the dry spices. Peel and cored the apples and sliced thinly. Add to a bowl with lemon juice to prevent it from turning brown.
3. Chop 1/3 of the apples into small cubes and cook them down into a compote in a heavy saucepan with softened butter, half of the spiced sugar, vanilla and brandy. Cook over medium heat and stir to mix with the apples. Reduce heat to simmer for about 30 minutes until apples have softened and fragrant. Remove from heat to cool. Add a tsp. of flour to apple mixture.
4. Preheat oven to 350°F. Roll out dough and press to tart pan. Pour compote to the bottom of pan and arrange sliced apples in a rosette. Sprinkle the rest of the sugar evenly on top of apples. Dot top with butter.
5. Bake in oven for about 40 minutes until apples and crust are golden brown. Remove and set aside to cool.
6. Serve with whipped cream or ice-cream if you want it simple or flambé. Tips on how to flambé
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1 comment:

Terrie said...

This way of making apple pies sounds more yummy than I used to make. I didn't chop and no brandy. Will have a go with your recipe.