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An authentic French recipe from Brasserie Blanc, inspired by Raymond Blanc's home cooking.
Normandy Apple Tart
- 300g of good all butter shortcrust pastry
- 250g unsalted butter
- 150g icing sugar
- 50ml Calvados or Martell Cognac
- 200ml double cream
- 115g caster sugar
- 10g strong white flour
- 10g ground almonds
- 4 medium free range eggs
- 6 Braeburn apples
- Lightly grease and line a large tart tin with the shortcrust pastry (around 3mm thick)
- Prick the pastry base all over to prevent air pockets forming underneath
- Chill for 20 minutes to avoid shrinkage
- Melt the butter
- Add the icing sugar, then the Calvados or Martell Cognac (set aside)
- Lightly beat the eggs and mix together with the double cream, caster sugar, flour and almonds
- Pre-heat the oven to 220*C, putting a flat pastry tray on the shelf to heat.
- Peel, core and chop the apples (about 8 segments per apple)
- Toss the apples in the Calvados butter until thoroughly coated
- Arrange the apple segments in the pastry case in concentric circles, overlapping the segments as you go
- Place the tart onto the pre-heated pastry tray and bake for 10 minutes
- Reduce temperature to 200*C and cook for a further 16 minutes (the pastry should be golden brown and the apples caramelised)
- Pour the custard mixture into the tart tin and bake for a further 10 minutes until the filling has just set.
- Remove from the oven and let cool for an hour
- Remove the tart from the ring, cut into 8 generous slices, dust with icing sugar and serve with vanilla ice-cream.