A beautifully plated Normandy Apple Tart served on a rustic wooden table. The tart features a golden, flaky pastry crust filled with layers of thinly sliced caramelized apples, arranged in an elegant pattern. Lightly glazed with apricot jam and dusted with powdered sugar. Served on a white ceramic plate with a side of vanilla ice cream and a drizzle of caramel sauce. The warm wooden table is more visible, providing a cozy and inviting setting.

Normandy Apple Tart

Portions:8
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Ingrediënten

For the paste

  • 375 g strong white flour plus extra for dusting
  • 250 g caster sugar
  • 125 gbutter softened
  • 1 medium egg
  • splash water to mix
  • 4 dessert apples thinly sliced
  • 100 gapricot jam warmed

For the frangipane

  • 200 g butter softened
  • 200 g caster sugar
  • 2 medium eggs plus 2 medium egg yolks
  • splash calvados
  • 60 gflour
  • 200 g ground almonds

Instructies

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • To make the sweet paste, put the flour, sugar, butter, egg and water into a bowl and combine.
  • Roll out on a lightly floured surface and use to line a 30.
  • 5 cm/12 inch shallow round cake tin.
  • To make the frangipane, cream the butter and sugar together and add the eggs and egg yolks one at a time.
  • Add the Calvados, flour and ground almonds and mix well.
  • Spread the frangipane over the paste in the cake ring, then fan out the apple slices from the edge to the middle in the form of a cross.
  • Bake for 25 minutes until golden brown.
  • Brush with apricot jam while still warm and serve immediately.
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Recipe Category Cake / Fruit
Country European / French
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