Title: Apple tart, Normandy, French
sift the flour into your food processor. add all the other ingredients turn on the machine and mix in short little bursts, keep going until pastry forms a ball, do not overwork it or the pastry will become tough. wrap and place in refrigerator for 1 hour. Roll out and put into greased a flan dish ( with loose bottom is best ) the pastry will be quiet delicate to use and break up, just press together again, it will not spoil the end result. Return pastry to refrigerator again for 30 minutes
bake blind for 7 - 8 minutes ( place greaseproof paper over the pastry and fill with beans or baking beans ), remove the baking beans and paper, bake for another 5-7 minutes, until light golden brown.
Mix the butter and sugar until nice and creamy. add the eggs, ground almonds, sifted flour,Calvados and almond extract, stir it all together. fill the pastry case with the frangipane not quiet full. Place the sliced apples evenly on top, bake at 200 C, 400 F, for 30 - 40 minutes. when cool, remove from baking dish and brush the glaze over the top
In a medium bowl, beat the heavy cream until soft peaks start to form. Add 2 teaspoons of confectioners' sugar and the remaining tablespoon of Calvados and beat until stiff peaks start to form. Transfer to a decorative bowl.
Remove the tart from the pastry mold. Place on a platter, dust with confectioners' sugar, and serve with the Calvados whipped cream.
This delicious tart is always a favorite with my family and guests.
Granny Smith are my favorite apple to use for this tart. If you do not like your tart to taste too sharp use a sweeter apple.
A food processor can be used making this pastry, but try not to overwork it or the pastry will become tough.