Normandy Tart
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 250 g flour, (550)
- 150 g butter, cold, cut into cubes
- 1 egg (s), (size M)
- 1 tablespoon water, cold
- 50 grams sugar
- 1 vanilla pod, the scraped pulp from it
- 1 pinch (s) salt
For covering:
- 4 apples, slightly tart, cut into wedges
- 1 lemon (s), add the juice from it
- 2 egg (s), (size M)
- 1 egg yolk, (size M)
- 50 grams sugar
- 1 teaspoon cinnamon, ground
- 200 ml cream
Print Recipe
Pin Recipe Instructions
- Quickly knead the dough ingredients into a smooth dough, roll it out and put it in the tart pan. It is important that the dough reaches the top of the pan. Now prick the pastry base several times with a fork. Cover and place in the refrigerator for 30 minutes.
- In the meantime, preheat the oven to 170 ° O / U.
- Now peel and core the apples and cut into approx. 2 cm thick wedges. Drizzle with the lemon juice to prevent them from turning brown. Whisk eggs, egg yolks and sugar together. Add the cinnamon and cream and mix well. After the specified time, take the tart pan out of the refrigerator. Spread the apple slices on top in a fan shape. Pour the creamy egg over the top and place in the preheated oven. Bake on O / U for 40 minutes.
- Then put the stove on the fan and bake for another 10 minutes to the end. Let cool and serve with icing sugar.
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