Apple Cake in Norman Style

Ingredients

• 200 g Flour
• 1 pinch salt
• 1 tsp sugar
• 100 g cold butter
• 1 egg
• legumes (for blind baking)
• 100 g butter
• 100 g sugar
• 2 Eggs
• 50 g flour
• 75 g ground almonds
• 1 dash vanilla essence
• 20 ml Calvados
• 5 apples
• 2 tbsp cinnamon-sugar mix
• 4 tbsp apricot jam

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and sugar, and press a well in the center. Cut the cold butter into small pieces, distribute around the well, place the egg in the middle, and use a knife to cut through all ingredients until small dough crumbs form; quickly knead with hands into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Roll out the dough and line a tart pan. Prick several times with a fork and cover with parchment paper and legumes. Blind bake in the oven for about 10 minutes. Remove, discard the fruit and paper, and let cool.

4. 4.

   For the filling, cream the butter with sugar. Gradually stir in the eggs, then add flour, almonds, vanilla essence, and Calvados. Spread the cream over the tart base. Peel the apples, quarter them, remove the core, and slice into thin strips. Fan the apple slices over the cream and sprinkle with cinnamon-sugar. Bake in the oven for 25-30 minutes until golden brown and caramelized. Remove from the oven and cool on a wire rack. Warm the jam with 1–2 tbsp water and brush the still warm tart with it. Let cool.