Ever since Chris’ work schedule got more busy, he hasn’t been able to be my photo go-to guy. Which is kind of a bummer for me, because now I have to learn all about taking my own pictures and stuff like that. Fortunately he’s very patient at teaching me all the technical things, but it’s still frustrating because my pictures never turn out as well as his. So, you might have noticed that the past few posts, the pictures haven’t been very good. I haven’t figured out how to light food properly yet, and I’m impatient so I don’t bother to put the camera on the tripod so the pictures are blurry, etc… Plus we’re living in a new apartment, so I haven’t completely figured out the best place to take pictures yet. I’m learning, slowly.
The pictures on this post were taken by me and Chris, so no, I haven’t suddenly gotten good at photography, it’s really all him =p.
On the plus side, have you noticed how I’ve been frenetic with my posts lately? Working from home means I’m cooking a lot more, which means I’m posting a lot more. I’m almost a little embarrassed to be posting almost a recipe a day, but…oh well. Just don’t expect it to keep up at this pace =).
This tart was really beautiful, but sadly, a bit lacking in the flavor department. Which was a little disappointing, because Norman apple tart was one of the things I LOVED when I lived in France. I only got to eat it when my friends’ moms would bring it to parties, and usually I only got a tiny sliver, but I still remember how delicious and apple-y it tasted. Now, maybe it’s my apples. I got them from a local apple farm, and the girl swore to me that these apples would not fall apart when baked, and they certainly did NOT fall apart. In fact, they barely softened even after 40 minutes in the oven. No I don’t remember what they were called.
The recipe has promise, though. A good Gala apple I think would MAKE this. I think I’ll save it and try it again at a later date. I LOVE frangipane (the almond filling) so I’m really hoping this tart succeeds better someday.
Strangely, it tasted much better the next day, after the flavors had developed a little bit.
Norman Apple Tart
Recipe adapted from here
1 1/3 cup all-purpose flour
1 large egg, beaten
1 stick cold butter, diced
1/4 tsp salt
1 tbsp sugar
1 stick softened butter
1/2 cup white sugar
1 large egg
1 large egg yolk
1/4 tsp almond extract
3/4 cup almond flour
3 to 4 medium apples, sliced thin
apricot jelly, for serving
1. Make the tart shell. Mix dry ingredients together (flour, sugar, salt), and rub butter in with your fingertips. Add egg gradually while stirring with a fork. With your hands, press together to form a mass of dough. If dough is too crumbly, add a teaspoon of ice water at a time. Form into a disk and chill in refrigerator.
2. Make filling. Using an electric mixer, cream together the butter and sugar until uniform, fluffy, and pale yellow. Gradually mix in the egg and egg yolk. Add almond extract. Add almond flour gradually while mixing, until incorporated. Put in the fridge until needed.
3. If you haven’t sliced your apples, do so now. You may need to add a teensy bit of lemon juice to prevent them from browning.
4. Preheat oven to 400 degrees F. Roll out the tart shell and place inside a tart pan, pressing up sides. Alternatively, skip the rolling and just press the dough into a tart pan. Spread the frangipane inside the shell. Fan the apples out over the tart, overlapping them closely. Sprinkle with a bit of extra sugar, if desired.
5. Bake the tart at 400 F for 15 minutes, then reduce heat to 350 F and bake for another 20 minutes, until apples are tender and tart is slightly browned.
6. Cool and glaze with apricot jelly for serving, if desired.