Apple Custard Tarte Normande
- 1 round of pie dough
- 4 apples - about 2 pounds
- 2 eggs
- 1/2 cup sugar
- 1/2 cup ground almonds
- 1/2 cup heavy cream
- 2 tablespoons Calvados apple brandy
- handful of sliced almonds
- Blind bake crust. Fit the pie dough to a 10 inch tart pan, pressing it firmly onto the sides and bottom. Wrap the crust in plastic wrap and place in the freezer for at least 30 minutes - over night is fine too. Preheat the oven to 400°F (200°C). Place the unwrapped, frozen tart shell in the oven to bake for 12 minutes. Remove from the oven and allow to cool.
- Prepare apples. Meanwhile, peel the apples and then cut them into quarters and slice out the core. Slice each quarter into four slices.
- Prepare custard. Beat the eggs until they are frothy. Beat in the sugar until the mixture thickens slightly (about 1 minute with a hand mixer). Beat in the ground almonds, heavy cream and brandy.
- Assemble. Place the apple slices in an attractive pattern in the tart shell (this is totally optional - you can just toss them in there as well). Pour the egg mixture on top of the apples and sprinkle the sliced almonds on top.
- Bake. Carefully place the tart in the oven and lower the oven temperature to 375°F (190°C). Bake for 35 minutes.
- Serve. Serve the Tarte Normande while it is still warm, perhaps with a dollop of sweetened whipped cream or crème fraîche. You can even spike the cream with a little Calvados if you wish.
Makes 6 servings.
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