Do you mind if we stay in Normandy a bit longer? What if I offer another version of tarte aux pommes?
As I mentioned last Thursday, TD and I were in France a decade ago. Sadly, we have yet to return, but that isn’t the point of this post. Or maybe it is. You see, TD is a bit of a francophobe. Despite everything having turned out pretty much okay, he still hasn’t gotten over World War II. So, the only way I could get him to actually visit France the first time was to include a trip to the Normandy American Cemetery and Memorial. This really was a win-win situation. He got to stand on what is technically American soil in France and I had an excuse to make sure we spent a couple of nights in Bayeux.
I have to admit, I was not expecting the power or emotion of the monument. Perhaps it was that we’d just finished watching HBO’s World War II mini-series Band of Brothers. Or perhaps it was some strange prescience about what was just around the corner as we returned from this trip on September 10, 2001. Either way, the experience left an indelible mark on my reverence for what it means to live in a free democracy.
Even after spending the day at the memorial and in the local historical sights, there was plenty to do and see in the area (and what I mean by plenty is like, we should have spent a couple more months there). Bayeux is the home of the Bayeux Tapestry, a seriously long embroidered banner made in the early 9th century depicting some serious European history (hence the serious length). Now, generally, TD and I are all for museums. And, we did walk by the Musee de la Tapisserie de Bayeux several times during our visit. However, the City itself proved too charming a siren and we spent most of our time wandering around enjoying the outdoor markets and quaint architecture.
And then there was the Table of Terror.
Or at least, that’s what TD saw.
I saw La Table du Terroir.
Terroir is one of those lovely french words that does not have an English translation. Grossly oversimplified, the word references a variety of geographic, weather and generally excellent karmic conditions that give certain crops their identity. It is often utilized in conjunction with grape varietals. And Halloween.
Though terroir and its meaning is significantly more charming, “terror” stuck and we still talk about our meal at the Table of Terror (which was, of course, the exact opposite).
And that brings me to this week’s recipe: tarte normande.
Like its sweet and elegant sister tarte aux pommes, tarte normade is crowned with a composed array of thinly sliced apples. However, instead of more apples underneath, the normande version has a beautiful layer of frangipane. Frangipane is sort of like an almond custard. It is nutty, but also somehow manages to be both light and rich. It is incredibly versatile and equally delicious with apples, berries or stone fruit.
Unlike last week’s press-in sweet tart dough, this tarte starts with a more savory rolled-dough.
Since you are only using a single crust, the dough can easily be rolled, carefully transferred into a tart pan and then refrigerated or even frozen (be sure to wrap in plastic) in advance.
While your dough is in the fridge, it’s time to make the frangipone. Which brings us back (once again) to almond meal. Make your own or buy it, either way, you’ll need about 2/3 of a cup.
Pulsed together in the food processor, the finished product is sort of like a gritty whipped frosting (well, not finished product, I don’t know if anyone would eat this stuff raw).
The frangipone can also be made in advance and kept in the fridge for a day or two. Once you are ready to assemble the tart, spread the frangipone evenly in the bottom of the tart.
Then, a nice layer of thinly sliced apples is arrange on top followed by a generous sprinkle of sugar.
Then, bake until toasty. Your apples will sink-into the tart a little bit. For this reason, I suggest cramming as many apple slices into your arrangement as you can possibly fit.
Pretty, isn’t it?
The final step is a light brushing of apricot preserves (melted) if you so desire. You’ll want to let the tart cool before serving so that you can easily remove the tart ring. However, it would taste pretty amazing slightly warmed with a scoop of vanilla ice cream (or caramel, or chocolate or….) or maybe some scratch whipped cream. Not that I would admit to it, but this little tart tarte makes an excellent breakfast with a strong cup of black coffee.
Soundtrack
Adele. Both albums. One playlist.
Tarte de pommes a la Normande
from www.allrecipes.com
Ingredients
Pastry
- 1 1/3 cups all-purpose flour
- 1 pinch salt
- 1/2 cup butter, softened
- 1 egg yolk
- 3 tablespoons cold water, or as needed
Frangipane:
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 egg, beaten
- 1 egg yolk
- 1 tablespoon apple brandy (I used peach because its what I had)
- 2/3 cup ground almonds
- 2 tablespoons all-purpose flour
Apples:
- 4 medium sweet apples – peeled, cored, halved and thinly sliced
- 1 teaspoon white sugar for decoration
- 1/4 cup apricot jelly
Directions
- In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
- To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
- Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
- Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
- Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
- Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
- Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.