Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup cold water
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup water
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush
- Saucepan
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, and chilled butter. Use a pastry cutter or your fingers to mix the ingredients until the mixture resembles coarse crumbs.
2. Add the egg yolk and cold water to the mixture and stir until the dough comes together.
3. Roll out the dough on a floured surface to fit the tart pan. Transfer the dough to the pan and press it into the bottom and sides. Trim any excess dough.
4. Preheat the oven to 375°F.
5. Prick the bottom of the crust with a fork and bake for 15-20 minutes or until lightly golden brown. Remove from the oven and let cool.
6. In a saucepan, combine the heavy cream, sugar, butter, and water. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened, about 10-15 minutes.
7. Pour the caramel sauce into the cooled tart shell and spread it evenly.
8. Bake the tart for an additional 10-15 minutes or until the caramel is bubbly and golden brown.
9. Remove from the oven and let cool for 10-15 minutes.
10. Serve warm or at room temperature.
- Time:
Preparation time: 30 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 358
- Fat: 23g
- Carbohydrates: 35g
- Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Margarine can be substituted for unsalted butter.
- Brown sugar can be substituted for granulated sugar.
Variations:
- Add sliced apples or pears to the tart before pouring in the caramel sauce.
- Top the tart with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter is chilled before mixing it into the flour mixture.
- Use a pastry cutter or your fingers to mix the dough until it resembles coarse crumbs.
- Prick the bottom of the crust with a fork before baking to prevent it from puffing up.
Storage instructions:
- Store the 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 plate.
- Dust the top of the tart with powdered sugar.
Garnishes:
- Top the tart with chopped nuts or fresh fruit.
Pairings:
- Serve the tart with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the crust is too dry, add a little more water until it comes together.
- If the caramel sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure the tart is fully cooked before serving.
- Store the tart in the refrigerator to prevent spoilage.
Food history:
- The Norman Tart originated in Normandy, France, and is traditionally made with apples and caramel.
Flavor profiles:
- The Norman Tart is sweet and buttery with a rich caramel flavor.
Serving suggestions:
- Serve the tart warm with a dollop of whipped cream or vanilla ice cream.
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Taste: Rich, Sweet, Buttery, Caramelized, Creamy