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| French Apple Tart (Tarte de Pommes a la Normande) |
"My mom used to cook this for us all, generally to go together with Sunday dinner. I become hooked. Haven't had it in ages and I was wanting to bake some thing unique for a special a person so I requested mum for the recipe. Tried it out nowadays, and it's simply as I don't forget. The aspect that makes it for me is the frangipane. Hope you like it as a whole lot as me."
Ingredients :
- Pastry:
- 1 1/three cups all-purpose flour
- 1 pinch salt
- 1/2 cup butter, softened
- 1 egg yolk
- three tablespoons cold water, or as wanted
- Frangipane:
- half cup butter, softened
- half cup white sugar
- 1 egg, overwhelmed
- 1 egg yolk
- 1 tablespoon apple brandy
- 2/3 cup floor almonds
- 2 tablespoons all-motive flour
- 4 medium candy apples - peeled, cored, halved and thinly sliced
- 1 teaspoon white sugar for decoration
- 1/four cup apricot jelly
Instructions :
| Prep : 1H | Cook : 8M | Ready in : 1H40M |
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- In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir till the mixture paperwork large crumbs. If it's miles too dry to press a handful together, stir in extra water. Press the dough right into a ball, and wrap in plastic wrap. Flatten barely, and refrigerate for at least half-hour, or until corporation. This element can be completed up to three days in advance.
- To make the frangipane, cream together the butter and half cup of sugar in a medium bowl until light and tender. Gradually blend in the egg and the remaining egg yolk separately. Stir within the apple brandy. Stir 2 tablespoons of flour into the floor almonds, then blend into the batter. Set apart.
- Roll the pastry dough out to approximately a 12 inch circle on a gently floured surface. Fold loosely into quarters, and center the factor in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork throughout, and flute the edges. Return pastry to the fridge to kick back until corporation.
- Preheat the oven to four hundred levels F (2 hundred ranges C). Place a baking sheet inside the oven while it preheats.
- Spoon the frangipane into the chilled pastry, and unfold into a fair layer. Arrange the apple slices in an overlapping spiral pattern. Each slice need to have one side pressed into the frangipane until it touches the pastry base, after which overlap the previous slice. Start on the out of doors edge, and paintings toward the middle.
- Place the pie plate on top of the baking sheet inside the preheated oven. Bake for 15 mins, or till the filling begins to brown. Reduce the oven temperature to 350 ranges F (a hundred seventy five levels C). Bake for another 10 mins, then sprinkle sugar over the pinnacle of the tart. Return to the oven for 10 extra minutes, or until the sugar caramelizes slightly.
- Cool the tart on a cord rack. A short time earlier than serving, heat the apricot jelly. Add a few water if vital to make it a liquid consistency. Brush onto the tart for a nice shine.
Notes :
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