Normandy apple tarts (Tarte aux pommes a la Normande)
jo the tart queen
jo the tart queen
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Ingredients

  • For the shortcrust pastry (the shortcrust recipe makes twice the amount you need for this recipe. You can freeze the remaining for other use for up t o a month)
  • 250 g plain flour
  • pinch of salt
  • 1 tsp sugar
  • 150 g unsalted butter, cubed
  • 1 large egg, room temp
  • 1-2 tsp iced cold water
  •  
  • For the apple filling
  • 3-4 apples* (I use a mixture of royal gala apples and granny smiths)
  • juice from half a lemon
  • 1 tsp calvados** (apple brandy)
  • 3-4 tsp granulated sugar
  • 15 g butter, room temperature
  • a few tsp of ground almonds/almond meal, optional
  •  
  • For the custard
  • 1 large egg
  • 85 g double cream
  • 40 g granulated sugar
  • 1 tsp calvados
  • 1/2 tsp vanilla extract
  • a few additional tsp of granulated sugar for dusting over the apples

Instructions

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