Ingredients: |
Ingredients: Dough
3 c flour
1 tsp salt
3/4 c chilled butter, cubed
2 egg yolks
Filling
6 Gala apples, each peeled, cored, and cut into 8 wedges
3/4 c powdered sugar
5 T butter
1/2 c honey
1/4 c Calvados
4 t cornstarch
1/3 c sugar
3 eggs
1 egg yolk
1/3 c creme fraiche
2 tsp vanilla paste
1 c milk
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Directions: |
Directions:For the Dough:
In the bowl of a food processor, pulse the flour, salt, and butter until it resembles coarse meal. With the machine running, pour in the yolks and 3 1/2 T cold water and mix just until the dough holds together. Turn the dough onto a flat surface and flatten into a disc. Wrap in plastic wrap and refrigerate for 1 hours or until firm.
Preheat the oven to 350 degrees. Lightly flour a work surface and roll the dough into a round large enough to fit a 10-12 inch tart or quiche pan with 1 1/2 - 2" tall sides of the pan. Trim excess dough even with the pan's rim. Line with parchment paper and fill with rice or beans to weigh down the dough. Bake for 15 minutes, remove the tart shell, and reduce the oven temperature to 325 degrees. Remove the pie weights and paper from the dough and return to the over to bake for another 15 minutes.
For the Filling:
In a large bowl, toss the apples with 1/4 c of the powdered sugar and set aside at room temperature for 30 minutes. In a large saute pan over high heat, lightly brown the butter, add the apples and toss to coat. Add the honey and cook, stirring, until the apples are golden brown and about half way cooked. Remove the pan from the heat, pour in the Calvados, and carefully flambe. Simmer, stirring, until glazed and set aside.
In a medium bowl, whisk the cornstarch and sugar to combine. Add the eggs, yolk, creme fraiche, and vanilla paste and whisk until smooth. Stream in the milk, while whisking, to make a smooth batter.
Fan the apples into the tart shell in a single layer. Pour the batter over the top to the rim (reserve any extra). Bake for 30 to 35 minutes, until a cake tester inserted into the center comes out clean. If the filling sinks while baking, pour in the reserved batter about 1/2 way through.
Remove from the over and dust with the remaining 1/2 c powdered sugar. |
This recipe for Tarte Normande is from