Tarte Normande (Normandy Tart) |
Author: BKU05UJIVPo
This classic French dessert is a cross between an apple tart and an egg custard. Serve cold or warm with cream or ice cream.
- 250 g (8 oz) shortcrust pastry
- 3 large apples, e.g. Golden Delicious
- 125 ml (4 fl oz) milk
- 100 g (3½ oz) crème fraiche or thick cream
- 60 g (2 oz) caster or superfine sugar
- 50 g (2 oz) ground almonds
- 25 g (1 oz) sliced almonds
- 2 eggs
- Line an 8″ (20 cm) flan tray with the pastry.
- Peel, core and slice the apples into wedges. Each apple should yield about 15-16 wedges. Arrange the apples in the flan dish.
- Beat the eggs in a bowl. Beat in the sugar, then the milk, and finally beat in the ground almonds and the crème fraiche.
- Pour the mixture over the apples. Sprinkle with the sliced almonds and bake at 200°C for about 25 minutes.
Calories: 211 Fat: 11.2 Sugar: 11.6 Fiber: 2.5 Protein: 3.6 Cholesterol: 33.9
I use a thin metal flan tray for this dish, but if you use a ceramic flan dish it is probably better to blind bake the pastry first before adding the apples.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/tarte-normande-normandy-tart
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