Tarte Normande

8 Servings

Ingredients:

For the tart dough:
6 TBS unsalted butter, cubed, at room temperature
1/4 cup sugar
1 large egg yolk
1 cup flour
1/8 tsp salt

For the filling:
4 medium apples, about 1 1/2 lbs
2 large eggs
1/2 cup granulated sugar, plus 2 TBS granulated or raw can sugar, for finishing there tart
3/4 tsp vanilla extract
pinch of salt
1 cup heavy cream
2 1/2 TBS calvados

Directions:
Make the tart dough by mixing the butter and sugar together in a stand mixer fitted with the paddle attachment on low-to-medium speed, until combined, about 1 minute (but do not whip). Add the egg yolk and mix on low speed for 30 seconds. Mix in the flow and salt on low speed, until the dough comes together. If necessary, add a sprinkle of water if the dough feels too dry. Don't over mix it (you can stop the mixer before the dough is done and mix it by hand, to avoid overtaxing).

Shape the dough into a disk and place in the center of a 9-inch removable bottom tart pan. Use the heel of your hand, and fingers, to press the dough across the bottom and up the sides of the pan, getting it as even as possible. Refrigerate or freeze the dough until ready to use.

To bake the tart, preheat the oven to 350º. Peel and core the apples, and cut them in eighths. Place the slices in concentric circles in the unbaked tart shell.

In a bowl, whisk together the eggs and 1/2 cup sugar, along with the vanilla extract and salt. Whisk in the heavy cream and calvados, until the mixture is smooth.

Pour the filling over the apples in the tart dough. Sprinkle the top with 2 TBS of sugar and bake the tart until deep golden brown on top, about 45 to 50 minutes (I usually cook over an hour). Remove from oven and let cool on a wire rack.

Serving:
Serve the tart warm or at room temperature. Normally tarts like this are served on their own. It is best enjoyed the day it's made. It can be kept up to 3 days but does not improve.

Notes:
You can substitute the Calvados with another apple brandy. You can use brandy, Cognac, or dark rum. If avoiding alcohol, omit the brandy and double the vanilla extract, although the tart gets its name, and flavor, from the brandy, so the tart will be different.

Source: David Lebovitz

Flaky Pastry Mix

Makes 6 crusts

Ingredients:
6 cups flour
2 cups shortening
1 cup unsalted butter
1 tsp salt
1 cup buttermilk
1 TBS oil
1 TBS vinegar

Directions: Mix buttermilk, oil, and vinegar in a small bowl and set aside. Mix shortening, butter, flour and salt into mixing bowl. Using a pastry blender or 2 knives, cut mixture until it resembles coarse crumbs. (process butter in shredder). After shortening is cut evenly into flour mixture, add buttermilk mixture. Toss lightly and add as little as possible to moisten the mixture. (Do not use stirring motion as shortening will melt, causing tough pastry). Add liquid until dough is just moist enough to form a ball when lightly pressed together.

Notes: Shred butter, and use only butter, not shortening. I haven't tried butter only yet, but I watched this made, and I don't see why not. It seems it would be similar to the Martha Stewart pâte brisée but way more butter, and this recipe is VERY flakey.

Source: Carlene Decker

Pâte Brisée

Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Directions

1.Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

2.Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Source: Martha Stewart