Tarte Normande
Tools
Ingredients
250 g
all-purpose flour
40 g
caster sugar
100 g
sugar
1 tsp
salt
125 g
butter
3
egg
1 kg
apples
50 g
almond powder
200 g
sour cream
45 ml
calvados
1 tbsp
roasted almond shavings
Step by step
Place the flour, caster sugar and salt in a bowl of a stand mixer fitted with the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater). Add cubed butter and mix on speed 2 for 2 minutes. Add 1 egg and mix till dough forms.
Wrap the dough in cling film and place in the fridge for 30 minutes.
Preheat the oven to 220 ° C. Roll out the dough on a floured surface. Drape the rolled out dough into a greased tart tin.
Peel and core the apples. Cut them into wedges. Place the apple wedges directly on the dough, overlapping them slightly.
Place 2 eggs, sugar, almond powder, and sour cream in in the bowl of a stand mixer fitted with the Mixer Whisk. Beat on speed 4 for 1 minute. Add calvados and mix for 30 seconds on speed 4. Pour the filling over the apples.
Bake for 25 minutes at 220 ° C. When baked, sprinkle with roasted almond shavings. Leave to cool in the pan.