As is true with all of Julia Child's recipes, Tarte Normande aux Pommes is perfect. It's not too sweet, and has the perfect blend of apples and custard.
- 1 8-inch partially baked pastry shell placed on a baking sheet (See Note 1)
- 2 Granny Smith apples
- 1/3 cup (2.33 ounces, 65 grams) granulated sugar
- 1/2 teaspoon cinnamon
- 1 large egg, room temperature
- 1/3 cup (2.33 ounces, 65 grams) granulated sugar
- 1/4 cup (1.25 ounces, 35 grams) all-purpose flour
- 1/2 cup (4 ounces, 113 ml), heavy cream
- 3 Tablespoons (1.5 ounces, 43 ml) Calvados or cognac
- 1 Tablespoon confectioners' sugar
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Preheat oven to 375° F.
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Peel, quarter and core the apples. Cut in to 1/8-inch lengthwise slices. Toss the apples in a bowl with the sugar and cinnamon. Allow to sit for 10 minutes. Arrange apples in the pastry shell. Bake in the upper third of a preheated 375° F oven for 20 minutes, or until they start to color and are almost tender. Remove from oven and let cool while preparing the custard.
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Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow and falls back on itself forming a slowly dissolving ribbon, about 5 minutes. Beat in the flour, then the cream, and finally the Calvados or cognac. Pour the mixture over the apples. It should come almost to the top of the pastry shell.
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Return to the oven for 10 minutes, or until the custard begins to puff.
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Remove from oven, and sprinkle on the confectioners' sugar. Return to the oven for 15 to 20 minutes more. The tart is done when the top has browned and a toothpick plunged into the custard comes out clean.
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Slide tart onto a rack or serving dish. Yield: 6 servings. (See Note 2)
- If the partially baked pastry shell has cracks in it, go ahead and prepare the custard. Brush the inside of the pastry shell with the custard.
- Tarte Normande aux Pommes is best served warm.