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Julia Child’s Tarte Normande aux Pommes
(recipe, Fernando Targino)
If the partially baked pastry shell has cracks in it, go ahead and prepare the custard. Brush the inside of the pastry shell with the custard. Add the apples and proceed as above.
*For almost sugar free, substitute 2 Tablespoons Domino Light Sugar and Stevia blend for ⅓ cup of sugar that is mixed with the apples, and ⅓ cup Splenda Granulated for the ⅓ cup of sugar used in the custard.
- An 8-inch partially baked pastry shell placed on a baking sheet*
- 2 Granny Smith apples
- ⅓ cup sugar
- ½ tsp. cinnamon
- 1 egg
- ⅓ cup sugar
- ¼ cup all purpose flour
- ½ cup whipping cream
- 3 Tbsp. Calvados or cognac
- 1 Tbsp. confectioners sugar
- Preheat oven to 375°F.
- Peel, quarter and core the apples. Cut in to ⅛-inch lengthwise slices. Toss the apples in a bowl with the sugar and cinnamon. Set sit for 10 minutes. Arrange apples in the pastry shell. Bake in the upper third of a preheated oven for 20 minutes, or until they start to color and are almost tender. Remove from oven and let cool while preparing the custard.
- Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow and falls back on itself forming a slowly dissolving ribbon. Beat in the flour, then the cream, and finally the Calvados or cognac. Pour the mixture over the apples. It should come almost to the top of the pastry shell.
- Return to the oven for 10 minutes, or until the custard begins to puff. Sprinkle heavily with confectioners sugar. Return to the oven for 15 to 20 minutes more. The tart is done when the top has browned and a toothpick plunged into the custard comes out clean.
- Slide tart onto a rack or serving dish.