November 27, 2008
Tarte Normande à la Crème
(Normandy Apple and Cream Tart)
1 10 1/2-inch Pastry, unbaked
4 large Granny Smith apples, peeled, cored, and cut into large (approximately 1-inch) cubes *I sliced mine instead. I don't think it made any difference*
2 tablespoons unsalted butter, melted and kept warm
2/3 cup sugar
4 large eggs
2/3 cup heavy creme
1 teaspoon vanilla extract
Preheat oven to 375 degrees F.
In a large bowl, toss the apples with the melted butter until they are well coated, then set aside.
Combine 1/2 cup of the sugar and the eggs in the bowl of an electric mixer.
Beat the sugar and eggs together until they are creamy and pale yellow.
Add the cream and the vanilla extract and heat until the ingredients are well blended.
Spread the apples evenly over the bottom of the tart shell.
Pour in the cream mixture so that the apples are evenly covered and the cream fills the tart to just below the rim of the shell.
Sprinkle the remaining sugar over the top of the tart. *I also added some cinnamon on the top*
Set the tart on a baking sheet, and bake in the center of the oven for 35 to 45 minutes, until the batter is set, the apples are browned, and the crust is deep golden brown.
Cool on a wire rack.
Remove the side of the pan from the tart, and serve lukewarm or at room temperature.
Serves 6 to 8
I hope everyone had a marvelous Thanksgiving!!