This recipe from Prue Leith comes from the newly released “The Really Quite Good British Cookbook: The Food We Love From 100 of Our Finest Chefs, Cooks, Bakers, and Food Heroes,” edited by William Sitwell.
NORMANDY TART MADE WITH A FOOD PROCESSOR
This is one of my favourite recipes—it’s so classic, it just never, never fails. It’s basically pastry on the outside, with this really almondy, creamy, rich filling and sliced apple halves shoved into it. However badly you make it, it still tastes wonderful.
45 minutes plus chilling
8 to 10
2 (Moderate) [Should say Skill Level instead of Amount Makes]
For the Pastry
- 225 grams (8 ounces) plain flour
- 140 grams (5 ounces) butter
- 1 egg
- A pinch of salt
- 50 grams (1 1/2 ounces) caster sugar
For the Almond Filling
- 170 grams (6 ounces) butter
- 170 grams (6 ounces) caster sugar
- 225 grams (8 ounces) ground almonds
- 2 eggs
- 1 tablespoon calvados, kirsch, or whatever liqueur you like
- A few drops of almond essence
For the Topping
- 3 to 5 eating apples, depending on size
- Half a 340-gram (12 ounces) jar of smooth apricot jam, warmed with 1 tablespoon water to make a thick syrup
Set the oven at 400 F/gas 6 and put a metal tray in it to heat.
Whizz everything for the pastry together until the mixture forms a ball. Roll out between two sheets of polythene or baking paper until big enough to line a 10-inch flan ring. Chill for 30 minutes. If the dish is porcelain, bake blind; if metal, don’t bother. To bake blind, line the pastry-lined flan ring with baking paper and fill with baking beans. Bake for 10 minutes, then remove the beans and paper and bake for a further 5 to 10 minutes or until the pastry is light golden all over.
Whizz everything for the filling in the food processor (no need to wash the bowl after making the pastry), then spread in the flan case.
Peel the apples if you like, but no need to. Core them and cut in half from top to stalk end. Slice each half-apple finely, keeping the slices in order. Arrange them on top of the filling.
Set the flan in the middle of the hot oven and bake for 15 minutes. Then paint with hot jam. Reduce the oven temperature to 350 F/gas 4 and bake for half an hour or so, until the filling is firm and brown.
Remove from the oven and give it another brush with the jam if you think it needs it.
Best cooled to tepid or room temperature without refrigeration before serving.
If you make it in advance, freeze it and then reheat for 20 minutes at 350 F/gas 4 and allow to cool. This will crisp up the pastry again.
Recipe copyright Prue Leith CBE, restaurateur, caterer, and food writer, Chastleton, Gloucestershire. Reprinted from “The Really Quite Good British Cookbook: The Food We Love From 100 of Our Finest Chefs, Cooks, Bakers, and Food Heroes,” edited by William Sitwell. Published by Nourish.