French Apple sharp sour (Tarte de Pommes a la Normande)

My mother used to cook this for us all, usually to go later than Sunday dinner. I was hooked. Havent had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and its just as I remember. The thing that makes it for me is the frangipane. objective you past it as much as me.

The ingredient of French Apple sharp sour (Tarte de Pommes a la Normande)

1. 1u2009u2153 cups all-purpose flour
2. 1 pinch salt
3. u00bd cup butter, softened
4. 1 egg yolk
5. 3 tablespoons Cool water, or as needed
6. u00bd cup butter, softened
7. u00bd cup white sugar
8. 1 egg, beaten
9. 1 egg yolk
10. 1 tablespoon apple brandy
11. u2154 cup arena almonds
12. 2 tablespoons all-purpose flour
13. 4 medium sweet apples - peeled, cored, halved and thinly sliced
14. 1 teaspoon white sugar for decoration
15. u00bc cup apricot jelly

The instruction how to make French Apple sharp sour (Tarte de Pommes a la Normande)

1. In a medium bowl, disturb together 1 1/3 cups of flour and salt. build up the butter, 1 egg yolk and water, and raise a fuss until the incorporation combination forms large crumbs. If it is too dry to press a handful together, disturb in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be the end occurring to three days in advance.
2. To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until spacious and soft. Gradually mix in the egg and the enduring surviving egg yolk one at a time. protest in the apple brandy. Stir 2 tablespoons of flour into the field almonds, subsequently next fusion into the batter. Set aside.
3. Roll the pastry dough out to roughly more or less a 12 inch circle almost a lightly floured surface. Fold loosely into quarters, and center the reduction in a 10 inch acid or pie pan. Unfold dough, and press into the bottom and going on the sides. Prick subsequent to a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
4. Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
5. Spoon the frangipane into the chilled pastry, and build up into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and later overlap the previous slice. Start at the outside edge, and take steps towards the center.
6. Place the pie plate re pinnacle of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. cut the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, after that sprinkle sugar beyond the peak of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
7. Cool the sharp sour something like a wire rack. A short period times to the lead serving, loving the apricot jelly. increase be credited with some water if necessary to make it a liquid consistency. Brush onto the sharp sour for a nice shine.

Nutritions of French Apple sharp sour (Tarte de Pommes a la Normande)

calories: 506.8 calories
carbohydrateContent: 50.1 g
cholesterolContent: 135.5 mg
fatContent: 32.3 g
fiberContent: 4 g
proteinContent: 7.3 g
saturatedFatContent: 15.8 g
servingSize:
sodiumContent: 199.1 mg
sugarContent: 26.1 g
transFatContent:
unsaturatedFatContent: