Normandy Apple Tart
1 batch of sweet tart dough enough for a 9 inch pan, partially cooked (about 8 min. )and cooled
For the filling:
2-21/2 cups of pear or applesauce
For the topping:
2 medium granny smith apples
1 egg, beaten with ½ tsp. water for egg wash
First make your tart dough and cool it all the way through. Next pour apple/pear sauce into crust till it reaches almost to the top of the crust. Peel and core apples for topping. Cut each apple into 4 pieces, and then slice into 7 thin sections. Arrange the slices in slightly overlapping concentric circles on the applesauce, starting at the edge and laying them down so their tips are against the crust. After finishing laying the apples, brush with egg wash. Bake at 400 for 50 min. Don’t worry if the apples burn a little! Cool and serve with whipped cream or vanilla bean ice cream
1 comment:
Mmm, that looks so good!
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