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Normandy Apple Tart Recipe With Calvados

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Normandy Apple Tart Recipe With Calvados

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Ingredients

Adjust Servings:
20 grams granulated sugar
1 pinch salt
240 grams all purpose flour
120 grams Butter semi soft cubes
125 grams cold water
all purpose flour for dusting
For Filling
3-4 apples tart, baking apples, granny smith
150 grams granulated sugar
2 pinches cinnamon powder
100 millilitres heavy cream 35%
15 fluid ounce Calvados as preferred
1 egg
30 grams all purpose flour
10 grams ground hazelnuts
Cuisine:

Nothing beats a slice of Normandy apple tart with vanilla sauce and coffee on a sunny Sunday morning.

  • 90 min
  • Serves 8
  • Medium

Ingredients

  • For Filling

Directions

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Imagine a Sunday afternoon, somewhere in a idyllic little town in Normandy France, sipping “Cafe au lait” on a small marble table in front of a side walk cafe. Accompanying the cafe, a freshly baked, Calvados scented, warm Normandy apple tart with vanilla sauce or a generous dollop of whipped cream.

Sometimes it’s those day-dreams of the simple things in culinary life that inspire the most.

How to prepare the Normandy apple tart rust

  1. In a bowl, combine the small cubes of butter with the flour by kneading the two ingredients through your fingers well until small nuggets have formed.
  2. Dissolve the salt and sugar in the water. Add 90% of the water to the flour/butter mixture and work rapidly into a smooth dough. Add the rest of the water to the dough if so needed.
  3. Knead gently until well combined, then let the dough rest covered in the refrigerator for at least 1 hour. Over-kneading the dough, will make it tough.
  4. Roll the dough to approximately 1 to 11/2 cm thickness.
  5. Grease your pie mold, dust with flour and gently lay in the pie mold. Pressing the dough gently into the corner at the bottom of the pie mold.
  6. With a fork, punch holes into the bottom of the dough. This will prevent the dough from creating bubbles during the baking.

How to prepare the Normandy apple tart tart

  1. Preheat you oven to 150 C.
  2. Sprinkle the bottom of the pie with the ground hazelnut.
  3. Peel and or the apples and cut them into wedges. Depending on the size of the apple 6-8 wedges per apple, sprinkle with ½ of the sugar and the cinnamon and marinated for approximately 15 minutes, then layer into the pie crust fairly tightly.
  4. Cut the excess dough around the edge of the pie mold off.
  5. Place in the oven at 150 C for approximately 15 minutes or until the apples are starting to soften. Remove and set aside to cool.
  6. In a bowl, beat the egg and the remaining sugar until the sugar has been resolved and the mixture is pale and foamy. Add the flour to the mixture and incorporate without lumps. Add d the heavy cream. And the Calvados to taste at the very end. Brandy or Cognac can be substituted.
  7. Pour the cream/flour batter into the pie, covering the apples approximately 2/3.
  8. Bake in the oven at 180 C for approximately 15 minutes.
  9. Sprinkle with some excess sugar and bake for another 15 minutes or until the apples are soft, the mixture well set, the pie golden brown and the sugar caramelized.
  10. Un-mold the tart and let to cool on a wire rack and serve slightly warm.

 

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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