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Sunday, August 26, 2012

Normandy Apple Tart

English: Apple pie.
English: Apple pie. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Knowing how to make basic pie crust recipe will make way for tart and pie weekends with the family. I know how it is like to be deprived of eating something just because there is no ready ingredients for the mixes. So, I shared with you this pie starter recipe and hope it will help you fill as you wish.



NORMANDY APPLE TART

You will need:

1 basic pie crust

2 teaspoons ground hazelnuts

3 to 4 green apples, peeled and cut into wedges

3/4 cup sugar

generous pinch of ground cinnamon

1 egg

1 cup-all purpose flour

1/2 cup heavy cream

a jigger of Calvado

Here's how:

1) Preheat oven to 350oC.

2) Sprinkle the crust with the ground hazelnuts.

3) Sprinkle the apples with half of the sugar and the cinnamon. Let stand for 15 minutes, then layer on the pie crust.

4) Place in the oven at 350oC for 15 minutes or until the apples start to soften. Remove and set aside to cool. 

5) Beat the egg and the remaining half of the sugar until pale and foamy. Add flour and heavy cream, then Calvados to taste at the very end.

6) Pour the cream-flour batter in to the pie, covering the apples two-thirds of the way.

7) Bake for 15 minutes, then sprinkle with some sugar and bake until the apples are soft. The mixture will set and the sugar will caramelize.

Make the crust: 1) Combine 1/2 cup butter (semi-soft, cut in cubes) with 1 cup all-purpose flour well until small nuggets form. 2) Dissolve 4 teaspoons granulate sugar and a dash of salt in 1/2 cup cold water, then add to the flour-butter mixture; work rapidly into a smooth dough. 3) Knead gently until well combined, then let the dough rest covered in the refrigerator for at least 1 hour. 4) Roll the dough to approximately 1 to 1 ½-cm thickness. 5) Grease a pie mold, dust with flour, and gently lay in the pie dough, pressing the dough gently  into the corner at the bottom of the pie mold. With a roller docker or fork, punch holes into the bottom of the dough.
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