French Apple Tart (Tarte de Pommes a la Normande)

French Apple Tart (Tarte de Pommes a la Normande)
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Hmmm, yummy apple tart, one of our favorites. Try our French apple tart recipe also known as taste de pommes a la Normande. That sounds soo good. This way to prepare French Apple Tart (Tarte de Pommes a la Normande) will have everyone craving for seconds.

Ingredients:

  • Pastry:
  • 1 ⅓ cups all-purpose flour
  • 1 pinch salt
  • ½ cup butter softened
  • 1 egg yolk
  • 3 tablespoons cold water or as needed
  • Frangipane:
  • ½ cup butter softened
  • ½ cup white sugar
  • 1 egg beaten
  • 1 egg yolk
  • 1 tablespoon apple brandy
  • ⅔ cup ground almonds
  • 2 tablespoons all-purpose flour
  • 4 medium sweet apples – peeled cored, halved and thinly sliced
  • 1 teaspoon white sugar for decoration
  • ¼ cup apricot jelly

Instructions:

  • Take a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir till the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Put the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate it for at least 30 minutes, or until firm. This part can be prepared up to three days in advance.
  • To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Slowly mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Put it aside.
  • Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Bend loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and groove the edges. Put pastry to the refrigerator to chill until firm.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
  • Spoon the frangipane into the chilled pastry, and spread into an even layer. Organize the apple slices in an overlapping spiral design. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
  • Put the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for more 10 minutes, then sprinkle sugar over the top of the tart. Again put it to the oven for 10 more minutes, or until the sugar caramelizes slightly.
  • Cool the tart on a wire rack. A while before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a fine shine.

french apple pie

Easy French Apple Tart

Here is a yummy french inspired apple tart recipe that can be made quickly.
Prep Time 1 hr
Cook Time 40 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine French
Servings 8 slices
Calories 180 kcal

Ingredients
  

  • Pastry:
  • 1 ⅓ cups all-purpose flour
  • 1 pinch salt
  • ½ cup butter softened
  • 1 egg yolk
  • 3 tablespoons cold water or as needed
  • Frangipane:
  • ½ cup butter softened
  • ½ cup white sugar
  • 1 egg beaten
  • 1 egg yolk
  • 1 tablespoon apple brandy
  • cup ground almonds
  • 2 tablespoons all-purpose flour
  • 4 medium sweet apples – peeled cored, halved and thinly sliced
  • 1 teaspoon white sugar for decoration
  • ¼ cup apricot jelly

Instructions
 

  • Take a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir till the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Put the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate it for at least 30 minutes, or until firm. This part can be prepared up to three days in advance.
  • To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Slowly mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Put it aside.
  • Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Bend loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and groove the edges. Put pastry to the refrigerator to chill until firm.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
  • Spoon the frangipane into the chilled pastry, and spread into an even layer. Organize the apple slices in an overlapping spiral design. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
  • Put the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for more 10 minutes, then sprinkle sugar over the top of the tart. Again put it to the oven for 10 more minutes, or until the sugar caramelizes slightly.
  • Cool the tart on a wire rack. A while before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a fine shine.
Keyword apple pie, french apple pie


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