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“From a French cookbook, this Normand apple tart is very simple yet rich, best served warm, with a scoop of vanilla ice cream, a dollop of whipped cream, or even on its own.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven 170°C and grease a 22cm round ovenproof pie dish Put flour and sugar in a food processor, process until well combined Add chilled butter and pulse until mixture is crumbly, add egg and vanilla and process until dough forms a ball (add 1-2 tbsp chilled water if needed).
  2. Chill dough for 20 minutes Peel and core apples, cut each in 8 slices, put slices in a bowl with the lemon juice In a bowl whip eggs and egg yolk with the sugar, add cinnamon and cream, set aside Roll out pastry to 2-3 mm thickness, line the greased pie dish, prick the bottom with a fork, arrange apple slices decoratively in the pastry shell, cover with egg mixture and bake 45-60 minutes, until pastry is golden and filling is set (cover with foil if browning too quickly) When warm dust with powdered sugar and cinnamon.

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