Normandy Apple Tart

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Serves: 8

An authentic French recipe from Brasserie Blanc, inspired by Raymond Blanc's home cooking.

    What you need

    Ingredients

    • 300 g
      of good all butter shortcrust pastry
    • 250 g
      unsalted butter
    • 150 g
      icing sugar
    • 50 ml
      Calvados or Martell Cognac
    • 200 ml
      double cream
    • 115 g
      caster sugar
    • 10 g
      strong white flour
    • 10 g
      ground almonds
    • 4
      medium free range eggs
    • 6
      Braeburn apples

    Instructions

    • 1Lightly grease and line a large tart tin with the shortcrust pastry (around 3mm thick).
    • 2Prick the pastry base all over to prevent air pockets forming underneath.
    • 3Chill for 20 minutes to avoid shrinkage.
    • 4Melt the butter.
    • 5Add the icing sugar, then the Calvados or Martell Cognac (set aside).
    • 6Lightly beat the eggs and mix together with the double cream, caster sugar, flour and almonds.
    • 7Pre-heat the oven to 220*C, putting a flat pastry tray on the shelf to heat.
    • 8Peel, core and chop the apples (about 8 segments per apple).
    • 9Toss the apples in the Calvados butter until thoroughly coated.
    • 10Arrange the apple segments in the pastry case in concentric circles, overlapping the segments as you go.
    • 11Place the tart onto the pre-heated pastry tray and bake for 10 minutes.
    • 12Reduce temperature to 200*C and cook for a further 16 minutes (the pastry should be golden brown and the apples caramelised).
    • 13Pour the custard mixture into the tart tin and bake for a further 10 minutes until the filling has just set.
    • 14Remove from the oven and let cool for an hour.
    • 15Remove the tart from the ring, cut into 8 generous slices, dust with icing sugar and serve with vanilla ice-cream.
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