Apple and almond tart (tarte normande)

Ingredients

For the sablé crust:

• 120 g softened butter
• 80 g icing sugar
• 25 g almond powder
• 1 package vanilla sugar
• 1 pinch of salt
• 1 egg
• 200 g flour

For the filling:

• 3 apples
• 2 eggs
• 80 g sugar
• 1 package vanilla sugar
• 40 g almond powder
• 200 ml cream

For decoration:

• Toasted flaked almonds
• Icing sugar

Materials

• Plastic wrap
• Wooden spoon (or paddle for food processor)
• Food processor or electric whisk
• 28 cm round mold

Preparation

• Let's start with the sablé crust.
  In a bowl, place softened butter, icing sugar, vanilla sugar, salt, and almond powder. Mix with a wooden spoon or the paddle of a food processor.
• Add the egg and mix. The mixture will be a bit grainy.
  
• Incorporate the flour and mix with your hands until you obtain a smooth dough.
  Do not knead too much. We only need a well-mixed smooth dough.
  Wrap in plastic wrap and refrigerate for 1 hour. (Do not keep your dough in a ball shape, it will take longer to cool.)
• Roll out the dough on a floured surface.
  We leave you a tip in the observations at the end of the recipe. You should end up with a perfect circle thanks to this technique.
  
• Roll the dough onto the rolling pin and unroll it over the previously greased mold. Press the dough well against the edges.
  Use the rolling pin to cut the edges by rolling it over the tart shell, or use a knife. Prick the base with a fork and refrigerate for 30 minutes before adding the filling.
• For the filling:
  In a bowl, whisk the eggs, normal sugar, and vanilla sugar with electric whisks.
  Add the almond powder and cream. Whisk well.
  
• Peel the apples and cut them in half. Remove the core and slice thinly.
  Arrange the apple slices in a fan shape vertically.
• Pour the filling over the apples and bake for 30 minutes at 190°C (370°F).
  
• Let it cool and decorate with toasted flaked almonds and icing sugar.
• And there you have it!
  

Observations

* Tip: Roll out the dough a bit, turn it 45°, and roll it out again. Repeat this action until you achieve the desired size.

Questions

Photos of members who cooked this recipe

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