Charlotte Aux Pommes A La Normande Recipes

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FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)



French Apple Tart (Tarte de Pommes a la Normande) image

My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.

Provided by Peter Lovering

Categories     World Cuisine Recipes     European     French

Time 1h40m

Yield 8

Number Of Ingredients 15

1 ⅓ cups all-purpose flour
1 pinch salt
½ cup butter, softened
1 egg yolk
3 tablespoons cold water, or as needed
½ cup butter, softened
½ cup white sugar
1 egg, beaten
1 egg yolk
1 tablespoon apple brandy
⅔ cup ground almonds
2 tablespoons all-purpose flour
4 medium sweet apples - peeled, cored, halved and thinly sliced
1 teaspoon white sugar for decoration
¼ cup apricot jelly

Steps:

  • In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
  • To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
  • Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
  • Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
  • Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
  • Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 50.1 g, Cholesterol 135.5 mg, Fat 32.3 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 15.8 g, Sodium 199.1 mg, Sugar 26.1 g

CHARLOTTE AUX POMMES A LA NORMANDE



Charlotte Aux Pommes a La Normande image

This is certainly an amazingly popular dessert in Normandy where it is sometimes served with an apricot sauce, or with Creme aux Oeufs, a sweet custard sauce, the recipe for which is posted separately. Supposedly, my Grandfather was always able to get on my Grandmother's good side by bringing home an Apple Charlotte from a French bakery on Madison Avenue, which, we were told, she never shared with my Father. This is traditionally made with Pain Brie, the recipe for which is posted. I like a mixture of firm, tart apples and a few sweet, softer apples--like Granny Smiths and a couple of MacIntosh)

Provided by Chef Kate

Categories     Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 cups apples, peeled, cored and cubed (it is very hard to say how many apples, probably at least 6 depending on size)
1 loaf white bread, white, cut into 1/4 slices (Pain Brie or good, firm textured white bread(12 to 15 slices necessary)
6 tablespoons unsalted butter, unsalted, melted
1/4 cup sugar
1/8 teaspoon cinnamon

Steps:

  • Cut the crusts from the brread and reserve for other use such as bread crumbs.
  • Lightly brush both sides of each slice with butter.
  • Line the bottom of a charlotte mold (it should be 6" across by 3" deep --you may use a deeper mold--it will just require extra care in unmolding) with 3 to 4 of the slices of bread cut in triangles and overlapping by about 1/4".
  • Line the sides of the mold with 6 to 8 slices cut in rectangles that are the same height, they should also overlap slightly.
  • Reserve 3 slices for the top.
  • Pre-heat the oven to 350 degrees.
  • Saute the apples in the remaining butter for 3 to 4 minutes and add the sugar and cinnamon; stir well and cook another 1 to 2 minutes.
  • Pour the apples into the bread-lined mold and press down lightly with the back of a spoon.
  • Cover with the reserved slices of buttered cut to fit the space.
  • Place the mold on a sheet pan and bake in the oven for 45 minutes.
  • Cool for at least thirty minutes and unmold onto a serving plate.
  • Serve warm or room temperature with Creme aux Oeufs or apricot sauce.
  • Note: This version is not overly sweet, certainly not as sweet as many other Charlottes.

Nutrition Facts : Calories 420.9, Fat 14.5, SaturatedFat 7.9, Cholesterol 30.5, Sodium 570.3, Carbohydrate 67.8, Fiber 5, Sugar 24.9, Protein 6.8

PAIN BRIE ("CRUSHED" BREAD OF NORMANDY)



Pain Brie (

It's not that the bread is crushed--the dough is--it takes a true beating which is what gives this bread, traditional for use in Charlotte aux Pommes a la Normande (recipe posted separately), its special texture. This dough must be started the night before and the sponge allowed to proof overnight.

Provided by Chef Kate

Categories     Yeast Breads

Time 14h30m

Yield 1 loaf

Number Of Ingredients 3

2 tablespoons dried yeast granules (or 2 packages active dry yeast)
4 cups unbleached bread flour, unbleached
3 teaspoons salt

Steps:

  • Dissolve the yeast in one cup of lukewarm water in a large bowl.
  • After a minute or two, add one cup of flour and mix.
  • Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands.
  • Cover the bowl with a towel and let the dough rise overnite at room temperature.
  • The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while.
  • If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry.
  • Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.
  • Now, take the dough on your board and pound it heavily with a rolling to flatten it.
  • Fold the dough and pound it again until flat.
  • Repeat this process 7 or 8 more times.
  • Now let the dough (and the cook) rest for ten minutes.
  • Form the dough into a ball, place on a board or counter and cover with plastic wrap.
  • Let the dough rise for two and a half hours at room temperature.
  • Pre-heat the oven to 425 degrees.
  • With a small, sharp knife, make five parallel cuts, approximately 1/4" deep, along the top of the loaf.
  • Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knock on the bottom.
  • Note: If you are planning to make this bread again in a few days, reserve a cup of dough for a starter and save it in the fridge--but don't keep it past a third day; when you are ready to make the second batch, bring the starter to room temperature, and proceed, skipping the overnight proofing.

Nutrition Facts : Calories 2048.7, Fat 10.2, SaturatedFat 1.5, Sodium 6999.3, Carbohydrate 406.6, Fiber 18.2, Sugar 1.7, Protein 74.8

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