Adapted from Traditional Cakes and Pastries and Five Roses Flour Cookbook
Serves 10-12
Normandy Apple Tart
Pastry Ingredients:
- 1 cup all-purpose flour
- ¼ cup sugar
- 1/8 tsp salt
- ½ cup unsalted butter at room temperature
- 1 egg yolk
- ½ tsp pure vanilla
- 1 tsp finely grated lemon rind
Pastry Directions:
- Pre heat oven to 350°F
- Put all ingredients into a food processor and process JUST until the dough sticks together (over processing will cause tough pastry).
- Lightly flour your board and roll out pastry to fit your preferred pan (pictured is my 8” pan with two 3” pans). Poke bottom with a fork several times.
- Par bake crust 15 minutes.
Custard Ingredients:
- 250 mL milk (I used skim)
- 1 vanilla pod, split
- 3 egg yolks
- 40 g sugar
- 40 g all-purpose flour
- pinch of salt
- 1 tbsp butter
- 1 tbsp ground almonds
Custard Directions:
- Heat milk and vanilla pod to a boil.
- In a separate pan, mix flour, sugar and egg yolks well.
- Pour the hot milk slowly onto the flour mixture, beating well all the while.
- Heat until mixture thickens to cover the back of a spoon (this will bake and thicken more).
- In a frying pan, melt butter and brown the ground almonds.
- Pour the custard through a fine sieve to remove any large egg flour lumps.
- Add brown butter almond to the strained custard.
Assembly:
- 2 Granny Smith Apples, peeled cored and sliced very thinly.
- ¼ cup apricot jam, heated so it is very thin.
- Pour the custard into the par baked pastry.
- Arrange the thinly sliced apples
- Bake in the 350°F oven for about 1 hour.
