Apple Tart from Normandie

Submitted by AdriMicina

"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: 1hr 20mins
• Ingredients: 13
• 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.