Apple Tart Normande (or something like it)

I almost didn’t bake this week. It’s been quite exhausting. Yet, I got a bit restless today, and well here it is.

I came across this recipe whilst reading ‘The World on a Plate’ by Mina Holland. This book is practically my dream but thats a totally different story.

As apples are at their prime, there no better time to make an apple tart. I’ve never made or even had a tart like this so I went at it a bit blind. Although, I must say, it’s made my house smell incredible.

For the Shortcrust Pastry
1 1/4 cups all-purpose flour
2 tbsp sugar
7 tbsp unsalted butter, cold and cut in small cubes
1 egg yolk
1 tbsp cold water
1 tsp vanilla extract
pinch of salt

For the Frangipane Filling
1/2 cup unsalted butter (1 stick), softened
9 tbsp sugar
1 medium egg, beaten
1 egg yolk
1 tbsp Calvados (I couldn’t find any in the two stores I went to so…I just added some Bourbon, therefore, it aint as French as it should be 😉 )
2 tbsp all-purpose flour
1 cup ground almonds
3 medium apples, cored and thinly sliced ( I used Cortland apples and left the skin on)
2 tbsp apricot jam for glaze

For the pastry, sift the flour and sugar in a bowl. Lightly rub the cubes of butter with your finger tips, as though you are snapping, until the mixture looks like sand.

Make a well in the center and add the egg yolk, water, vanilla and salt. Combine all the ingredients until the dough is smooth and your able to gather it into a ball. Cover the dough tightly in plastic wrap and refrigerate for at least 30 minutes.

Whilst waiting for the dough to chill, make the frangipane. Cream the butter and sugar together in a bowl. Add the egg and then the egg yolk separately. Mix in the Calvados (in my case, it was Bourbon). In a separate bowl, mix the flour and the ground almonds, then slowly add to the butter mixture.

Roll the dough out on a floured surface, into a 10 inch circle. Place it into a greased 9 inch springform pan. Press down the dough down into the bottom and up the sides. Chill in the fridge for 10-20 mins.

Preheat the oven to 400 degrees F. Place the baking sheet in the oven while it heats up.

Spoon the frangipane into the pastry base and smooth it out evenly. Arrange the apples in a spiral pattern, overlapping, starting from the outside.
Place the tart on the warmed baking sheet and bake for 15 mins. Reduce the heat to 350 degrees F and bake for 20-30 mins.

To make the glaze, take the apricot jam and combine it with a little water. Heat it up on very low heat until its runny. Remove the tart from the oven and brush the glaze all over the tart. Let it cool in the pan for about 10 mins before removing it from the springform pan. Let it cool for about an hour to let the tart set.

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