This Normandy Apple Tart is the perfect showstopper for any summer BBQ, family lunch or dinner party. Wow your guests and your taste buds with this sweet treat.
Serves 8 – 10 / Preparation 20 minutes + chilling / Cook 40 – 45 minutes
Chefs Tip: Be generous with the Apricot glaze. A thin layer does not look good, it needs to be thick and shiney.
For the pastry
- 250g of plain flour, plus extra for dusting
- 125g butter
- ¼ tsp salt
- 2 egg yolks
For the filling
- 100g butter, softened
- 125g butter
- 1 egg, lightly beaten
- 1 egg yolk, lightly beaten
- 1 tbsp Calvados
- 100g ground almonds
- 2 tbsp plain flour
- 3 dessert apples
- 1 tbsp caster sugar for sprinkling
- 175ml apricot jam
- To make the pastry, plut everything except the egg yolk into a food processor and whizz until the mixture resembles breadcrumbs. Add the yolk and 1 ½ tbsp os very cold water and whizz again. If the mixture doesn’t come together in a ball add a little more water and whizz again until it does. Wrap the ball of dough in cling film and put in the fridge to chill for half an hour.
- Preheat the oven to 200c, gas mark 6 and put a metal baking sheet in to heat up. Roll the pastry out on a lightly floured surface and use to line a 23 – 25cm tarn tin with a removable base. Prick the base lightly with a fork and put in the fridge freezer to chill until firm.
- To make the filling, cream the butter and sugar until light and fluffy. Gradually add the egg and the extra egg yolk, beating well after each addition. Add the Calvados, then stir in the almonds and flour. Spread this frangipane mixture in the bottom of the chilled pastry case. It will look as if there isn’t enough but it does puff up.
- Peel, halve and core the apples. Cut the flesh into thin slices and arrange on the frangipane like the spokes of a wheel, each half radiating out from the centre. It is best to slice each apple in half then transfer it to the tart, keeping the slices together, and carefully press into place, letting them fan out.
- Bake the tart on the preheated baking sheet in the oven for 15 minutes, until the pastry is beginning to brown, then turn the heat down to 180c, gas mark 4, and cook for another 20 – 25 minutes until the frangipane is set and the apples are tender. Ten minutes before the end of the cook, sprinkle the tart with the caster sugar.
- Melt the apricot jam in a pan with 2 tbsp water. When the mixture is smooth, push it through a sieve to get rid of the bits of fruit. Thickly paint the tart with this glaze and leave to cool. Serve hot or cold with some creme fresh on the side to cut through the sweetness.