Tarte Nordmande

A French classic, featuring orchard-grown apples, a buttery short crust pastry, and a splash of apple brandy.

Ingredients:
For the short crust pastry:
6 tablespoons unsalted butter, room temperature
½ cup powdered sugar
1 egg
⅛ tsp salt
1 ¼ cup all-purpose flour

For the tart:
3-4 apples, such as Pink Lady or other firm baking apple with good flavor
¾ cup powdered sugar
2 eggs
½ cup crème fraîche (or heavy cream)
¼ cup Calvados (or other apple brandy)
Powdered sugar (optional, for serving)

Method:
1. To prepare the crust: In a medium bowl, combine butter and ½ cup powdered sugar. Beat with an electric hand mixer until pale and creamy. Add the egg and beat again until fluffy. Add the salt and flour and mix just until the dough comes together into a soft ball. (This dough should not be too sticky.) Place the ball of dough into your tart pan and press the dough gently to fill the pan. Place the dough-lined pan in the refrigerator, while you prepare your filling ingredients, and being to preheat your oven to 400º.

2. For the filling, mix together the powdered sugar, 2 eggs, crème fraîche (or heavy cream), and Calvados (or other brandy). Set aside. Peel and slice apples into ⅜”-½” thick.

3. Remove the crust from the refrigerator and arrange the slices over the dough in the tart pan. Place the pan on a lined baking sheet for easy transportation and to catch any spill-over. Pour the Calvados mixture over the apples in the tart pan. (You may not use all of this mixture, just be conscious that you are not over-filling your pan.) Bake the tart for 35-40 minutes, until the cream is firm and the tart is a deep golden brown. Remove from the oven and let cool on a wire rack. Serve warm or at room temperature. (Sprinkle with powdered sugar once cool, if desired.)