Normandy Apple Tart with Custard

From Bitayavon Magazine’s Fall/Yom Tov Issue by Pessy Hascelovich

Normandy is the apple growing region of France and the origin of Calvados, a special apple brandy used to flavor the custard in this tart.  The pâte sablée is a sweet cookie dough crust rich with egg yolks and sugar and has a delicate crisp and crumbly texture. The sweet buttery-ness of the pastry pairs well with a variety of fillings such as fresh fruit, custard, chocolate and fillings which require little or no further baking. Here the crust gets blind baked partially before it’s filled for further baking. You might find pâte sablée easier to work with because you could press the dough into the mold instead of rolling it out. Just be sure it’s chilled.

For the Pâte sable-

Ingredients:

2 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
Pinch of salt
3/4 cup butter, cut into chunks and frozen or coconut oil (see tip below)
1 egg yolk

Directions:

1.  In the bowl of a food processor fitted with a metal blade, combine the dry ingredients and pulse.

2.  Add the butter or coconut oil and pulse just until the mixture is crumbly.  Do not overwork the dough.

3. Add the egg yolk and process until the dough comes together.  If the dough is still too crumbly to come together, add a few drops of cold water and press together to form a ball. Form into a disc, cover with plastic wrap and let rest in the fridge for 30 minutes.

4. Preheat the oven to 350°F.

5. Press the dough into the bottom and sides of a 10” buttered tart pan with removable bottom. Prick the dough all over with the tines of a fork and then bake for 20 minutes or until golden.  If the dough puffs up, gently press it down with the back of a fork while it is still hot.

For the filling-

Ingredients:

1 lb. medium sized apples, peeled, cored and thinly sliced
3/4 cup heavy cream
6 tablespoons Sugar
1 egg
1 egg yolk
2 tablespoons Calvados

Directions:

1.  Preheat the oven to 400°F.

2.  In a bowl, mix the eggs and sugar, add the cream and Calvados and blend thoroughly.

3.  Fan the sliced apples concentrically around the tart crust.  Gently pour the custard around the fruit and place the tart on a baking sheet in the oven for 25-35 minutes or until the custard sets.

TIP: Coconut oil solidifies in cold temperature.  To use for tart dough, separate the amount needed for the recipe and chill.  Once it is solid you can cut it into chucks in the desired size.