Ingredients with Measurements:
For the tart crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 egg yolk
- 2 tablespoons ice water
For the filling:
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the apple compote:
- 4 medium apples, peeled and diced
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, whisk together the flour, sugar, and salt for the tart crust.
3. Add the cold butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the flour mixture and stir until the dough comes together.
5. Turn the dough out onto a lightly floured surface and roll it out to fit the tart pan. Press the dough into the pan and trim the edges.
6. In a separate mixing bowl, whisk together the eggs, sugar, heavy cream, milk, vanilla extract, and salt for the filling.
7. Pour the filling into the tart crust and bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. While the tart is baking, make the apple compote. In a saucepan, melt the butter over medium heat.
9. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt to the saucepan. Cook for 10-15 minutes, or until the apples are soft and the mixture has thickened.
10. Serve the tart warm with the apple compote on top.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 395
Fat: 24g
Carbohydrates: 40g
Protein: 5g
Sodium: 230mg
Sugar: 26g
Substitutions for ingredients:
- You can use a store-bought pie crust instead of making your own tart crust.
- You can use a different type of fruit compote, such as pear or cherry, instead of apple.
Variations:
- Add a tablespoon of brandy or rum to the apple compote for extra flavor.
- Top the tart with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter for the tart crust is cold to ensure a flaky crust.
- Blind bake the tart crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a sharp knife to cut the tart into slices.
Storage instructions:
Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Top the tart with a sprinkle of powdered sugar or a dollop of whipped cream.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the tart crust is too crumbly, add a tablespoon of ice water at a time until the dough comes together.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the apple compote thoroughly to prevent any foodborne illnesses.
- Store the leftover tart in the refrigerator to prevent spoilage.
Food history:
The Norman Tart is a classic French dessert that originated in the Normandy region of France. It is typically made with apples and a custard filling.
Flavor profiles:
The Norman Tart with Apple Compote has a sweet and buttery tart crust, a creamy custard filling, and a warm and spiced apple compote topping.
Serving suggestions:
Serve the tart warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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