Normandy Tart

Ingredients for 1 servings:

• 250 g flour (550)
• 150 g butter, cold, cut into cubes
• 1 egg(s), (size M)
• 1 tbsp water, cold
• 50 g sugar
• 1 vanilla pod(s), scraped pulp
• 1 pinch of salt
• 4 apples, slightly sour, cut into wedges
• 1 lemon(s), the juice
• 2 eggs (size M)
• 1 egg yolk (size M)
• 50 g sugar
• 1 tsp ground cinnamon
• 200 ml cream

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 45 minutes

for a 28cm tart tin

Quickly knead the dough ingredients into a smooth dough, roll it out and place it in the tart tin. It is important that the dough reaches the top of the tin. Now prick the pastry base several times with a fork. Cover and place in the refrigerator for 30 minutes. In the meantime, preheat the oven to 170° C. Peel and core the apples and cut them into slices about 2 cm thick. Drizzle with lemon juice to prevent them from browning. Whisk the eggs, egg yolks and sugar. Add the cinnamon and cream and mix well. After the specified time, remove the tart tin from the refrigerator. Arrange the apple slices in a fan shape on top. Pour the egg and cream glaze over the top and place in the preheated oven. Bake for 40 minutes at top/bottom temperature. Then change the oven to fan oven and bake for a further 10 minutes. Allow to cool and serve sprinkled with icing sugar.