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Tarte aux Pommes Normande (French Apple Tart)
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Delicious French apple tart with fragrant frangipane, perfect for showcasing fall flavors in a stunning design.
Ingredients:
  • 1.3333333730698 cups all-purpose flour
  • 0.5 cup butter, softened
  • 1 egg yolk
  • 3 tablespoons cold water, or as needed
  • 1 egg, beaten
  • 1 tablespoon apple brandy
  • 0.66666668653488 cup ground almonds
  • 4 medium sweet apples - peeled, cored, halved and thinly sliced
  • 1 teaspoon white sugar for decoration
  • 0.25 cup apricot jelly
Instructions:
  • For the pastry dough: Combine 1 1/3 cups of flour and salt in a medium bowl. Mix in butter, 1 egg yolk, and water until large crumbs form. Add more water if needed until you can press the dough together. Shape into a ball, wrap in plastic wrap, flatten slightly, and chill in the refrigerator for at least 30 minutes until firm. Prepare in advance, up to three days ahead.
  • In a medium bowl, use an electric mixer to combine butter and 1/2 cup of sugar until light and fluffy. Slowly add one egg and the remaining egg yolk, mixing well after each addition. Stir in apple brandy. In a separate bowl, mix 2 tablespoons of flour with ground almonds, then fold into the batter. Set aside the frangipane mixture.
  • On a floured surface, shape the pastry dough into a 12-inch circle. Gently fold it into quarters and place the center point in a 10-inch tart or pie pan. Unfold the dough and press it into the pan, ensuring it covers the bottom and sides. Prick the dough all over with a fork, flute the edges, then chill in the refrigerator until firm.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) with a baking sheet inside for a perfectly crisp finish.
  • Spread a layer of frangipane into the chilled pastry crust. Place apple slices in a spiral pattern on top, overlapping each slice with the previous one, starting from the outer edge and working towards the center. Press each slice into the frangipane, ensuring it touches the pastry base.
  • 1. Set your pie plate on the baking sheet inside the preheated oven. Bake until the filling starts to brown, approximately 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C). Continue baking for an additional 10 minutes. Sprinkle sugar over the tart and bake for another 10 minutes until the sugar caramelizes slightly.
  • Let the tart cool on a wire rack. Just before serving, gently heat the apricot jelly and adjust the consistency with water to make it liquid. Brush it over the tart for a glossy finish.

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