Julia Child's Tarte Normande aux Pommes

Nothing says autumn to me than an apple tart/pie.  I have always correlated the two since I was a young girl and my grandmother made her famous apple pies.  I grew up watching Julia child on television and she inspired me with her French recipes and I could see how much she, and my grandmother, loved cooking.  I was especially inspired by the joy my grandmother, and I'm sure Julia also, received joy from watching their family and friends enjoy what they baked for them.  I get the same sense of joy when I bake for my family and friends.  I especially love how my children tell me I am the best cook in the world!  I know this is far {very far} from the reality, however, to them, I am.  My youngest son, Brendan, loves this tart and I will be baking it for him again this season.

Tarte Normande aux Pommes

For the Pie

1/4 recipe Flaky Pie Dough, chilled

6 Granny Smith apples

3/4 cup sugar

1 tablespoon all-purpose flour

Pinch of cinnamon

1/2 cup fresh, fluffy bread crumbs

2 teaspoons fresh lemon juice

For the Topping

3 Granny Smith apples

1 tablespoon fresh lemon juice

2 tablespoons unsalted butter, melted

1 1/2 teaspoons granulated sugar

Confectioner's sugar, for dusting

Toasted sliced Almonds {I like to sprinkle these on top}

On a lightly floured surface, roll the dough into a circle 1/8 inch thick, and fit it into a 9-inch fluted tart pan with a removable bottom. Press the overhang against the edge to create a small protruding ledge over the inside of the pan. Gently press ledge with thumb so dough is lifted up above the rim. Use the back of a knife to flute the ridge. Chill 30 minutes.

Center rack in oven and preheat to 400°F. Fir a piece of parchment paper into the tart and fill with pie weights or dried beans. Bake 25 minutes or until golden brown. Transfer tart to a cooling rack and let rest. Lower oven to 375°F. Peel and core apples; cut them in half and each half into 12 pieces. Put them into a large bowl and toss with sugar, flour, cinnamon, bread crumbs and a squeeze of lemon juice. Spread apples on a jelly-roll pan and bake 15 minutes or until their juices start to form a sauce. Scrape apples into a bowl and mash. Taste and adjust flavor with more lemon juice. Cool 15 minutes.

To prepare the topping, peel, core, and quarter the apples. Cut into 1/4 inch thick slices. Starting at the edge, arrange overlapping apple slices around the tart. Lay another circle overlapping the first by 1/8 inch. Make a center of overlapping slices to form a rosette. Brush apple slices with melted butter and sprinkle with granulated sugar. Place tart on parchment lined pan and bake 25 minutes or until top is glazed and apple slices are edged in black. Transfer tart to a cooling rack. When cool, remove from pan and dust edges with confectioner's sugar.  Makes 8 to 10 servings

Prefer to watch the video?  http://www.youtube.com/watch?v=XrMYwHm6uf4

                                                    What is your favourite tart recipe?

xoxo,

B

If you would like help in creating a home you love, please contact me at Brenda@atelierdhautedesign.com

www.atelierdhautedesign.com

Recipe via here, Photo here