French Apple Tart (Tarte de Pommes a la Normande) Tasty Recipes

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French Apple Tart (Tarte de Pommes a la Normande)

"My mom used to cook this for us all, usually to go with Sunday dinner. I became hooked. Haven't had it in a long time and I was looking to bake some thing unique for a unique someone so I asked mum for the recipe. Tried it out nowadays, and it's just as I bear in mind. The thing that makes it for me is the frangipane. Hope you like it as plenty as me."

Ingredients :

Pastry:
1 1/3 cups all-motive flour
1 pinch salt
half cup butter, softened
1 egg yolk
three tablespoons cold water, or as wished
Frangipane:
1/2 cup butter, softened
1/2 cup white sugar
1 egg, beaten
1 egg yolk
1 tablespoon apple brandy
2/3 cup floor almonds
2 tablespoons all-reason flour
four medium candy apples - peeled, cored, halved and thinly sliced
1 teaspoon white sugar for decoration
1/4 cup apricot jelly

Instructions :

Prep : 1H	Cook : 8M	Ready in : 1H40M

In a medium bowl, stir collectively 1 1/three cups of flour and salt. Add the butter, 1 egg yolk and water, and stir till the aggregate paperwork huge crumbs. If it's miles too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten barely, and refrigerate for at least half-hour, or until corporation. This component may be finished up to a few days earlier.
To make the frangipane, cream collectively the butter and half of cup of sugar in a medium bowl till mild and soft. Gradually mix inside the egg and the remaining egg yolk one at a time. Stir within the apple brandy. Stir 2 tablespoons of flour into the floor almonds, then mix into the batter. Set apart.
Roll the pastry dough out to about a 12 inch circle on a gently floured surface. Fold loosely into quarters, and middle the point in a 10 inch tart or pie pan. Unfold dough, and press into the lowest and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the fridge to chill until firm.
Preheat the oven to four hundred stages F (200 tiers C). Place a baking sheet inside the oven whilst it preheats.
Spoon the frangipane into the chilled pastry, and unfold into an excellent layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one facet pressed into the frangipane until it touches the pastry base, after which overlap the previous slice. Start on the outside facet, and work closer to the center.
Place the pie plate on pinnacle of the baking sheet within the preheated oven. Bake for 15 mins, or until the filling starts to brown. Reduce the oven temperature to 350 stages F (a hundred seventy five degrees C). Bake for some other 10 minutes, then sprinkle sugar over the pinnacle of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if essential to make it a liquid consistency. Brush onto the tart for a pleasing shine.

Notes :

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