The actual French name for this torte is “Tarte normande aux pommes”. This has to be one of my all-time favourite recipes for making “Apple Pie”.Of course the people of the Normany would know how to do this really well because apples is one of the main agricultural products they produce. Think Calvados while you’re at it.
Apple Torte Normandie
- Spring Form (see bottom of post)
- 250 g Pastry dough preferably all butter pastry dough
- Butter for the mold spring form
- 60 g Butter liquified
- 60 g Sugar
- 60 g Almond ground
- 1 Egg yolk
- 1 tbsp Heavy cream whipping cream
- 2 tbsp Honey lavender if you can get it
- 3-4 Apples ripe and firm cooking, e.g. Mac’s, Gala, Imperial etc.
- 1 tbsp Turbinado sugar
- 1 tbsp Apricot jam or puré
- Preheat oven to 200 °C
- Grease the spring form with butter
- Roll out dough and line the spring form
- Refrigerate for 30 minutes
- In a glass mixing bowl, melt the butter and then beat in the sugar with a hand mixer until you get a nice creamy mixture
- Add the egg yolk and keep mixing vigorously
- Add the almonds and the cream, continuing to mix until well combined
- Remove the spring form from the fridge and using a fork, evenly puncture the bottom of the dough
- Spread the honey over the bottom
- Add the almond mixture and spread evenly over bottom
- Peel, quarter and core the apples
- Slice the apple quarters into very thin wedges, about 3 mm on the outside
- Arrange apple slices in 2 concentric circles starting on the outside and overlapping sliced about 5 mm.
- For the middle, you can place a half an apple scored to look like it’s sliced or use any remaining slices to fill in the middle as you wish
- Sprinkle top with Turbinado and slide into the oven
- Bake for 15 minutes, then reduce the temperature to 180°C and continue baking for another 40 – 45 minutes or until you achieve a lovely colour
- Remove the torte from the oven and let cool off a bit
- Remove the torte from the form finish off by carefully brushing the torte all over with the apricot puré or jam
The spring forms I use are “Wilton Excelle” in 24 cm (9″) or 26.7 cm (10″) size as per below.