We went to Lyman Orchards, and in addition to the massive squashes we picked there as mentioned in my Chocolate Zucchini Bread, we also picked a TON of apples ... which I baked into a tart because we ended up with too many apples. Whoops. But these apples were so gorgeous - look at these beauties.There are many variants of the Tarte Normande (Normandy Tart) which has apples and almonds. The key to this tart is the sweet pastry crust (pate sucree) which is a little like a buttery shortbread.
French Apple Tart
2 cup all-purpose flour
1/4 teaspoon salt
2/3 cup confectioners sugar
1 cup cold unsalted butter, cut into small pieces
2-3 Tbsp milk, (as need)
One 8-ounce cream cheese, at room temperature
1/4 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 Tbsp granulated white sugar
1/2 teaspoon ground cinnamon
~4 cups apples, peeled and sliced
1/2 cup sliced almonds
CRUST: Preheat oven to 450 degrees F and place rack in center of oven. Grease a 9 inch tart (or pie) pan.
In a food processor, place the flour, salt, sugar, and pieces of butter and pulse until dough just begins to come together. If you don't have a food processor, combine all ingredients in a bowl and using 2 knives, "cut" the butter into pieces until texture resembles coarse crumbles, then form dough. You can add milk if needed. Pat the dough onto the bottom and sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.
FILLING: Beat cream cheese, sugar, egg, and vanilla extract. Remove the crust from the fridge and pour in the filling.
APPLE TOPPING: Toss the sliced apples with the sugar and cinnamon in a large bowl. Arrange apples evenly over the cream cheese layer and sprinkle with almonds.
Bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F and bake for another 25 to 30 minutes, until the crust is golden brown and apples are tender. Let cool and serve. Enjoy!