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Normandy Apple Tart with Custard

This recipe is my interpretation of Julia Child's Normandy Apple Tart published in "Mastering the Art of French Cooking." It is much easier than the classic apple tart because you only have to peal, core, and cut 1.5 Lbs of apples, rather than 4 Lbs required for a classic apple tart. The custard saves the day and helps fill the crust, thus you need less apples. This tart should be served hot or warm. You can make it in advance and reheat in the oven before serving.
Ingredients Directions
Pâte Brisée for a 10" tart pan Crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick. Add more flour as needed. The dough might crack around the edges. Most of the cracks don't matter since the edges will be trimmed after the tart is in the pan. If there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the tart into the pan. When the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom. Fit it into the tart pan without stretching. Roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge. Refrigerate 20 minutes.

Preheat oven to 400F.

Place the tart pan on shallow baking sheet. Fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes. Carefully remove the foil with beans and bake for another 5 minutes. The crust is now ready to be filled.

1.5 Lb firm Granny Smith apples
1/3 cup + 2 Tbsp granulated sugar
3/4 tsp cinnamon
Filling: Turn the heat down to 375F. Quarter, core, and peel the apples. Cut into 1/4" lengthwise slices. Toss them in a bowl with the sugar and cinnamon, then arrange them in the crust. Bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender. Remove from oven and let cool while preparing the custard.

1 egg
1/3 cup granulated sugar
1/4 cup sifted flour
1/2 cup whipping cream
3 Tbsp cognac
Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon. Beat in the flour, then the cream, and finally the cognac. Pour the mixture over the apples. It should come almost to the top of the pastry shell. Return to oven for 10 minutes, or until cream begins to puff.

Powdered sugar in a sieve
Sprinkle with powdered sugar and return to oven for 15 to 20 minutes more. Tart is done when top has browned and a knife plunged into the custard comes out clean. Unmold the tart. Cool 10 minutes and serve.
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