Tarte Normande Aux Pommes (Apple Tart)

This is a warm apple custard tart that is delicious. Great contrast between the smooth custard and the bite of the apples. The tart can be served cold, but is better served warm. This recipe is found in Julia Child’s classic cookbook Mastering the Art of French Cooking, Volume I. The recipe is designed to be a tart, but it can easily be adapted using a pie pan, if you don’t have a tart pan.

Serves 6

INGREDIENTS

Tart

Using your favorite pie crust recipe, prepare and line an 8” tart pan. Partially bake for approximately 10 minutes, or until slightly browned.

Apple Mixture

1 lb Golden Delicious or Granny Smith apples

1/3 cup granulated sugar

½ tsp cinnamon

Custard

1 egg

1/3 cup granulated sugar

¼ cup all purpose flour

½ cup whipping cream

3 T Calvados (apple brandy)

Topping

Confectioners’ sugar

PREPARATION

Quarter, core and peel the apples. Cut into 1/8 inch lengthwise slices. You should have about 3 cups of apples. Place apples in bowl with sugar and cinnamon and coat slices well. Arrange apple slices in pastry shell. Bake in a 375 degree oven for approximately 20 minutes, until the apples are tender. Remove from the oven and let cool while preparing the custard.

Beat 1 egg and sugar together in a mixing bowl until the mixture is thick and a pale yellow. Beat in the flour, then the cream and finally the brandy. Pour the egg mixture over the apples. Return tart to the oven for 10 minutes or until the custard begins to puff. Sprinkle the top generously with powdered sugar and return to the oven for 15-20 minutes. The tart is done when the top has browned, the custard set and the apples soft. A knife plunged into the custard should come out clean.

Slide the tart out of the pan, onto a wire rack or serving dish. Keep warm until serving. Garnish with whipped cream and mint.