Tarte Chaude Normande

Name: Tarte Chaude Normande (Normandy Tart)
Cuisine: France
Ingredients: 4 lb (2 kg) cooking apples, half peeled, cored and finely sliced; the other half cooked with butter, 5 oz (150 g) sugar and a vanilla pod; 4 lb (2 kg) cooking apples, half peeled, cored and finely sliced; the other half cooked with butter, 5 oz (150 g) sugar and a vanilla pod; 3 fl oz (75 ml) Calvados, warmed; 4 lb (2 kg) cooking apples, half peeled, cored and finely sliced; the other half cooked with butter, 5 oz (150 g) sugar and a vanilla pod; 7 oz (200 g) sugar; 1 egg yolk, beaten; 2 fl oz (50 ml) Calvados; 7 oz (200 g) flour, sifted; 5 oz (150 g) butter, softened and cut in pieces; 3½ oz (100 g) ground almonds; 1 tablespoon caster sugar; ½ oz (15 g) salt; 4 lb (2 kg) cooking apples, half peeled, cored and finely sliced; the other half cooked with butter, 5 oz (150 g) sugar and a vanilla pod; 1 egg, beaten

Normandy Tart

Preparation info

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

For the Pastry

7 oz (200 g) flour, sifted
3½ oz (100

Europe
France
Dessert
Pastry
Mediterranean
Vegetarian
Normandy

Method

Make the pastry. In a large bowl mix the flour and ground almonds. Add the butter, salt, sugar, egg and about 5 fl oz (150 ml) water. Mix together with your fingertips. Roll into a ball and carefully