Tarte Normande

备料

配料

做法

分步操作

1. 1

   Combine 250g all-purpose flour, 30g granulated sugar, and a pinch of salt in a large mixing bowl, whisking them together until well incorporated.

   约 1分钟

2. 2

   Add 125g cold, cubed unsalted butter to the dry ingredients and cut it in using your fingertips or a pastry blender until the mixture resembles coarse meal with pea-sized crumbs.

   约 5分钟

   烹饪提示： Work quickly to keep the butter as cold as possible; this prevents the butter from melting and ensures a flaky, tender crust.

3. 3

   Gradually add 60ml cold water, one tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. Avoid overmixing.

   约 2分钟

   烹饪提示： The dough should be cohesive but not sticky. If it's too dry, add a tiny bit more water; if too wet, a sprinkle of flour.

4. 4

   Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.

   约 30分钟

5. 5

   Preheat your oven to 180°C (350°F) with a rack in the center.

   约 10分钟

   烹饪提示： Preheating ensures the oven reaches and maintains the correct temperature for even baking.

6. 6

   On a lightly floured surface, roll out the chilled dough into a 30 cm (12-inch) circle, about 3mm (1/8 inch) thick.

   约 3分钟

   烹饪提示： Rotate the dough frequently and flour your rolling pin lightly to prevent sticking.

7. 7

   Carefully transfer the rolled dough to a 24 cm (9.5-inch) tart pan with a removable bottom, gently pressing it into the bottom and up the sides.

   约 2分钟

   烹饪提示： To transfer easily, roll the dough around your rolling pin and then unroll it over the tart pan.

8. 8

   Trim any excess dough from the edges using a sharp knife or by rolling the rolling pin over the top of the tart pan. Prick the bottom of the crust all over with a fork.

   约 1分钟

   烹饪提示： Pricking the crust prevents it from puffing up excessively during baking.

9. 9

   Peel, core, and thinly slice 4 apples (about 3-4mm thick). Arrange the apple slices in concentric circles over the bottom of the tart crust, overlapping them slightly for a beautiful presentation.

   约 5分钟

   烹饪提示： Use firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn for best results, as they hold their shape well during baking.

10. 10

    Sprinkle 50g granulated sugar evenly over the arranged apple slices.

    约 1分钟

11. 11

    In a medium bowl, whisk together 2 large eggs, 200ml heavy cream, 50g granulated sugar, and 5ml vanilla extract until smooth. If using, stir in 15ml Calvados.

    约 2分钟

    烹饪提示： Calvados, an apple brandy, enhances the apple flavor and adds a classic French touch, but it can be omitted if preferred.

12. 12

    Carefully pour the custard mixture evenly over the apples in the tart shell, ensuring it fills all the gaps.

    约 1分钟

    烹饪提示： Pour slowly to avoid disturbing the apple arrangement.

13. 13

    Bake the tart for 45-55 minutes, or until the crust is golden brown and the custard is set and lightly golden. A knife inserted into the center of the custard should come out clean.

    约 55分钟

    烹饪提示： If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.

14. 14

    Remove the tart from the oven and let it cool on a wire rack for at least 30 minutes.

    约 30分钟

15. 15

    While the tart cools, warm 2 tablespoons of apricot jam in a small saucepan over low heat or in the microwave until it becomes pourable and smooth.

    约 2分钟

    烹饪提示： A small amount of water or a splash of Calvados can be added to thin the jam if it's too thick.

16. 16

    Brush the warm apricot jam evenly over the top of the cooled tart for a beautiful, glossy finish.

    约 1分钟

    烹饪提示： This glaze adds shine and a subtle fruity sweetness, protecting the apples from drying out.

17. 17

    Allow the tart to cool completely to room temperature before serving, which allows the custard to fully set and the flavors to meld.

    约 1小时

    烹饪提示： Cooling completely is crucial for clean slices and optimal texture.