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Archive for April 6th, 2011

Normandy Apple Tart

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:

  1. Pre heat oven to 350°F
  2. Put all ingredients into a food processor and process JUST until the dough sticks together (over processing will cause tough pastry).
  3. 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.
  4. 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:

  1. Heat milk and vanilla pod to a boil.
  2. In a separate pan, mix flour, sugar and egg yolks well.
  3. Pour the hot milk slowly onto the flour mixture, beating well all the while.
  4. Heat until mixture thickens to cover the back of a spoon (this will bake and thicken more).
  5. In a frying pan, melt butter and brown the ground almonds.
  6. Pour the custard through a fine sieve to remove any large egg flour lumps.
  7. 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.
  1. Pour the custard into the par baked pastry.
  2. Arrange the thinly sliced apples
  3. Bake in the 350°F oven for about 1 hour.

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