Tarte Normande aux Pommes (Julia Child's Custard Apple Tart adapted from Mastering the Art of French Cooking, Vol. 1, p 637)
Prep Time
15 mins
Cook Time
50 mins
Resting Time for Apples
10 mins
Total Time
1 hr 5 mins
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.
Course: Dessert
Cuisine: French
Keyword: Alsatian Apple Pie, Alsatian Tart, Apple Pie, French Apple Tart, Julia Child
Servings: 6 servings
Ingredients
1 8-inch partially baked pastry shell placed on a baking sheet (See Note 1)
Apples
2 Granny Smith apples
1/3 cup (2.33 ounces, 65 grams) granulated sugar
1/2 teaspoon cinnamon
Custard
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
Other
1 Tablespoon confectioners' sugar
Instructions
Preheat oven to 375° F.
Apples
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.
Custard
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.
Return to the oven for 10 minutes, or until the custard begins to puff.
Other
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.
Slide tart onto a rack or serving dish. Yield: 6 servings. (See Note 2)
Recipe Notes
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.
Prep Time
15 mins
Cook Time
50 mins
Resting Time for Apples
10 mins
Total Time
1 hr 5 mins
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.
Course: Dessert
Cuisine: French
Keyword: Alsatian Apple Pie, Alsatian Tart, Apple Pie, French Apple Tart, Julia Child
Servings: 6 servings
Ingredients
1 8-inch partially baked pastry shell placed on a baking sheet (See Note 1)
Apples
2 Granny Smith apples
1/3 cup (2.33 ounces, 65 grams) granulated sugar
1/2 teaspoon cinnamon
Custard
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
Other
1 Tablespoon confectioners' sugar
Instructions
Preheat oven to 375° F.
Apples
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.
Custard
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.
Return to the oven for 10 minutes, or until the custard begins to puff.
Other
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.
Slide tart onto a rack or serving dish. Yield: 6 servings. (See Note 2)
Recipe Notes
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.
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