Norman apple tart

Ingredients for 1 servings:

• 100 g flour
• 30 g sugar
• 1 pinch of salt
• 50 g butter
• 1 egg yolk
• 500 g apples, e.g. Cox Orange, Renetten
• 3 tbsp sugar
• 40 g butter
• 2 tbsp Calvados, to taste
• 1 tsp lemon juice
• Fat, for the shape
• Flour , for the work surface
• Pulses, for blind baking

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

tastes good hot and cold

For the dough, sift the flour onto a work surface. Make a well in the center, sprinkle with sugar and salt, and add the egg yolk. Spread small pieces of butter around the edge. Knead all ingredients into a smooth dough. Wrap the dough in cling film and chill for 30 minutes. Preheat oven to 200°C. Roll out the dough into a circle on a floured surface. Grease a 20cm diameter pan and line it with the dough, forming a small rim. Prick the base of the dough several times with a fork, cover with baking paper, and weigh down with dried pulses. Pre-bake in the oven (bottom rack, fan oven 180°C) for about 20 minutes. Remove the baking paper and pulses. Meanwhile, peel, quarter, core, and finely chop all but one of the apples. Place in a small saucepan with 1-2 tablespoons of sugar and 20g of butter and cook, stirring, for 5-10 minutes until a soft compote forms. Garnish with a little Calvados, if desired. Cut the whole apple, peel on, into thin slices and drizzle with lemon juice. Spread the compote on the pastry base, arrange the apple rings in a circle on top, and sprinkle with the remaining sugar. Finally, dot the remaining butter in small pieces over the apple slices. Bake in the center of the oven for another 25 minutes. Cut into 6 pieces.