Tarte Normande

Like most Canadians and Americans with French ancestry my relatives came to the New World over 350 years ago, and while these ancestors emigrated from all over north, central and western France, most came from Normandy. At the time Normandy was a single province but today, post-Revolution, it is broken into Haute-Normandie (Upper Normandy) and Basse-Normandie (Lower Normandy), two of France's 23 regions.

Normandy is well known for many foods, including apples and apple products (e.g., Calvados), many of France's soft-creamy cheeses (e.g., Camembert, Pont-l'Évêque, Boursin), what many consider the best dairy in France and finally, because of its long coastline, seafood - most of the mussels consumed in France come from the Norman coast. Because Normandy is home to France's apple industry Norman apple tarts abound. The version presented here is considered by many to be the most traditional, although I have no real evidence of that. But it doesn't matter, this tart is delicious. It may be my favorite dessert. If you like apples and almonds this is for you.

Ingredients:
1 butter pie crust (see Butter Pie Crust for recipe)
4 medium sweet apples
Juice of half a lemon
3 tablespoons sugar
1/2 teaspoon cinnamon

For the frangipane filling
1/2 cup butter, room temperature
1/2 cup sugar
1 large egg
1 large egg yolk
1 teaspoon almond extract
2/3 cup almonds, slivered and skinless
2 tablespoons all-purpose flour

Preheat the oven to 400F. Start by making the butter pie crust following the recipe linked above. I recommend using sugar and Calvados (or another apple brandy) in the recipe. Roll the dough and place into the tart pan. Gently press the dough against the sides and trim any excess. Chill the tart pan and crust while preparing the apples and making the filling. Do not prebake the crust.

Next prepare the apples. Peel and core each apple. As evenly and consistently as possible slice the apples into 1/4-inch slices. Place in a bowl and toss with lemon juice. Next combine the 3 tablespoons of sugar with 1/2 teaspoon of cinnamon. Reserve 1 tablespoon of the mixture and toss the apples in the remaining cinnamon sugar. Set aside. 

Next make the frangipane filling. Over medium-low heat, toast the almond slivers until lightly golden (~7 minutes). While the almonds are toasting use a mixer to combine the butter and sugar until creamy. Beat in the egg and egg yolk as well as the almond extract, combine well. Remove the almonds from the heat and grind in a food processor (if you don't have a food processor use a ziploc bag and a heavy bottom sauce pot). Using a spatula fold in the ground almonds and flour.

Remove the tart pan from the fridge and spread the frangipane filling evenly over the crust.

Next arrange the apples around the tart as shown in the picture below. Be sure to gently press each apple slice into the filling. Sprinkle the reserved tablespoon of cinnamon sugar over the apples and bake for 15 minutes, then reduce the temperature to 350F and bake for another 15-20 minutes, until the top is golden brown. This tart is best served at room temperature.

Bon appetit!