Saturday, April 10, 2010
Tarte au Pomme Normande
A simple, but very tasty little apple tart.
Pastry is a sweet shortcrust from Gary Rhodes "Sweet Dreams" - unusual in that it includes an egg and an egg yolk to make it even richer. He also advises using icing sugar for a nicer texture - I used about half and half of caster and icing sugars. I also dusted the pastry with icing sugar before baking it blind, which gave it a rather nice crispy sugary coated texture.
The filling is a slightly sweetened apple puree - three large bramley apples, peeled, cored and chopped into little pieces, sprinkled with 3 tablespoons of sugar then microwaved in a *large* bowl (watched like a hawk... otherwise it can get bubbly and tricksy and redecorate the inside of your microwave).
All topped off with fine slices of peeled and cored Cox apples (I used two medium sized ones) and finally baked in the oven for a few minutes.
If you wanted your apples a little more coloured you could sprinkle them with sugar or dot with butter before popping under the grill.