DISH RESEARCH · Dessert

Tarte normande aux pommes

Also known as: Tarte normande aux pommes (garniture farine, oeufs, crème, sucre, calvados), artisanale

Chef Philippe’s selected tarte normande aux pommes fills a latticed puff-pastry shell with chunky Royal Gala apple compote, Corinth raisins, Calvados and an egg-and-cream filling, then finishes the baked tart with neutral glaze.

About Tarte normande aux pommes

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Chef Philippe’s selected tarte normande aux pommes encloses a chunky apple filling between a puff-pastry base and a latticed top. Calvados, Corinth raisins and a cream-and-egg mixture distinguish this version.

Peeled, cored Royal Gala apples cook gently with one portion of sugar, a little water and raisins previously soaked in hot water and drained. The compote keeps some apple pieces and is cooked until excess water has evaporated before Calvados is mixed in.

The two whole eggs are separated. Their whites are beaten with the second portion of sugar to make a meringue, while the yolks and thick crème fraîche mix into the apple compote before the meringue is folded through.

One half of the prepared puff pastry forms the base and the other half becomes the lattice. An egg-yolk-and-water wash coats the edges and top before baking turns the pastry golden and cooks the base.

The tart’s raised appearance settles as it cools, and warmed neutral mirror glaze finishes its surface. Philippe serves the complete tart cold or slightly warmed.

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Dish type: Dessert
Preparation: Read the preparation
Peeled, cored Royal Gala apples cook gently with one portion of sugar, a little water and raisins previously soaked in hot water and drained. The compote keeps some apple pieces and is cooked until excess water has evaporated before Calvados is mixed in. The two whole eggs are separated. Their whites are beaten with the second portion of sugar to make a meringue, while the yolks and thick crème fraîche mix into the apple compote before the meringue is folded through. One half of the prepared puff pastry forms the base and the other half becomes the lattice. An egg-yolk-and-water wash coats the edges and top before baking turns the pastry golden and cooks the base.

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Ingredients in Tarte normande aux pommes

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ingredient connections are still being added.

Ingredient connections awaiting review. Versions and preparation vary.

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