Elegant and lovely in shades of palest fawn, buff and cream. A graceful combination of nutty, sweet almond frangipane and fine slices of tart apple. Its full name is the regal-sounding Tarte au Pommes de la Normande. It is Worth. The. Effort.
2 tart apples
1 tbsp caster sugar
2 tbsp apricot jam
Pastry (pate brisee):
200g flour
100g unsalted butter, fridge cold
1 egg yolk
½ tsp salt
2-3 tbsp cold water
Frangipane:
100g butter, softened
100g caster sugar
1 egg, beaten
1 egg yolk
2 tsp calvados or kirsch
100g ground almonds
2 tbsp flour
- For the pastry, mix flour and salt
- Grate in the cold butter and rub with fingertips until it resembles breadcrumbs
- Whisk together the egg yolk and 2 tbsp water
- Make a well in the centre of the flour and butter crumbs and tip in the egg mixture
- Work together with your fingertips until partly mixed, then tip out onto the work surface and gradually work the ingredients into a dough. If it’s too dry, sprinkle over a little more cold water
- Press the dough firmly together (it should be soft but not sticky) and knead until it is smooth and pliable
- Press it into a ball and roll lightly in flour. Wrap in a plastic bag or clingfilm
- Chill for at least 30 mins or until firm
- Once firm, roll out the pastry on a lightly floured surface to a couple of mm thick
- Transfer gently to a 10″ tart tin and press gently into the corners without breaking it. Prick the base lightly with a fork and flute the edges
- Chill in the fridge until ready to use
Then, when you’re ready to go…
- Pre-heat oven to 180C fan (200C)
- Place a baking sheet in the oven to heat
- Cream together the butter and sugar until light and fluffy
- Gradually add the whole egg, the yolk and the calvados, beating well between additions
- Fold in the ground almonds and flour
- Scrape the frangipane into the chilled pastry case and spreading it evenly
- Core the apples, peel and quarter
- Cut each quarter crosswise into 1-2mm slices
- Arrange the slices on the frangipane like the spokes of a wheel, keeping the slices of each quarter apple together but sliding them apart like fanning out like a deck of cards
- Press them down gently into the frangipane
- Then place the tart onto the hot baking tray and bake for 10-15 mins, until the pastry is beginning to brown
- Turn down the heat to 160C fan (180C) and cook for a further 10 mins
- Sprinkle over the caster sugar and continue baking for around 10 mins more until the sugar melts and caramelises slightly
- Transfer to a rack to cool
- Just before serving, melt the jam and use a pastry brush to brush the top of the tart librrally with the glossy sweetness
Serve at room temperature, with a sprinkle of toasted flakes almonds and a spoonful of softly whipped cream (whip it with a touch of sugar and calvados for something extra special)
Sophie cooks 