Saturday, September 15, 2007

Normandy Apple Tart

Normandy Apple Tart
From Baking: From My Home to Yours

Prep & cooking time:
: 40 minutes
(can be made up to 4 days ahead)
Crust: 30 minutes
Topping: 1 hour

Serves: 8

2 lb/1kg apples (6-8 apples, preferably red, my favorite are McIntosh)
¼ cup water
1 tbsp brown sugar
Crust: (see Blueberry Minted Custard Tart)
2 medium apples, cored, peeled and sliced into thin wedges
1 large egg, beaten with ½ tsp water for egg wash
¼ cup apple jelly
1 tsp water


1. Cut the apples into chunks. Don’t even bother to core or peel. The peel actually gives the sauce a lovely deep pink color.

2. Toss them with the brown sugar and water in a heavy bottomed saucepan and cook over medium low heat until they are soft. Stir occasionally. If the water boils away add a little more, but don’t over do. You just want to keep the apple sauce moist enough not to stick to the bottom but not enough to be soupy (This should take about 20-30 minutes).

3. Once the apples are soft pass them through a food mill. If you are like me, you won’t have one, so just use the back of a wooden spoon and press them through a sturdy strainer. Taste for seasoning…if tart, add more sugar, if too sweet, add a squirt of lemon juice.

4. Place in a bowl and cover with plastic wrap. Refrigerate until it is cool. You can do this step up to 4 days in advance.

Crust: (See Blueberry Minted Custard Tart but only blind bake for 20 minutes) and cool on a rack.

Prepare for final baking:
1. Fill the cooled pie shell with applesauce almost to the top of the rim. Place the pie shell on a lipped baking sheet lined with foil for easy cleanups.

2. Peel the apples, cut them in half and core. Cut the apples into thin wedges and place them in slightly overlapping concentric circles. (See the photo). Paint the apple with a little egg wash.

3. Bake for 45-50 minutes or until the apples turn golden.

4. Transfer the pan to a cooling rack.

1. Bring the jelly and water to boil in a small sauce pan. As soon as the jelly liquefies, brush it over the top of the tart.

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