Apple Tart from Normandie

From a French cookbook, this Normand apple tart is very simple yet rich, best served warm, with a scoop of vanilla ice cream, a dollop of whipped cream, or even on its own.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• CRUST

• 250  g flour
• 50  g sugar
• 150  g butter, cubed and chilled
• 1  egg
• 1  teaspoon vanilla

• FILLING

• 3  medium apples
• 1  lemon, juice of
• 2  eggs, plus
• 1  egg yolk
• 60  g sugar
• 1  teaspoon cinnamon
• 200  ml  cream
•  powdered sugar, to dust

Directions

1. Preheat oven 170°C and grease a 22cm round ovenproof pie dish Put flour and sugar in a food processor, process until well combined Add chilled butter and pulse until mixture is crumbly, add egg and vanilla and process until dough forms a ball (add 1-2 tbsp chilled water if needed).
2. Chill dough for 20 minutes Peel and core apples, cut each in 8 slices, put slices in a bowl with the lemon juice In a bowl whip eggs and egg yolk with the sugar, add cinnamon and cream, set aside Roll out pastry to 2-3 mm thickness, line the greased pie dish, prick the bottom with a fork, arrange apple slices decoratively in the pastry shell, cover with egg mixture and bake 45-60 minutes, until pastry is golden and filling is set (cover with foil if browning too quickly) When warm dust with powdered sugar and cinnamon.