Julia Child's Tarte Normande aux Pommes
Julia Child's Custard Apple Tart. Sweet short-crust pastry, cinnamon sugared apple slices, and a baked custard caramelized on top with icing sugar.
Prep Time25 minutes mins
Cook Time1 hour hr 10 minutes mins
Chill Time2 hours hrs
Total Time3 hours hrs 35 minutes mins
Servings: 9 inch tart
Author: Vicki @ Passionate Baker, lightly adapted from Julia Child
for the pastry
- 140 g plain flour
- 1 1/2 tbsp caster sugar
- 113 g cold salted butter, cubed
- 4-4.5 tbsp ice water
for the filling
- 450 g bramley apples
- 50 g caster sugar
- 1/2 tsp cinnamon
for the custard
- 1 large egg
- 50 g caster sugar
- 30 g plain flour, sifted
- 150 ml cream
for the pastry
Sift the flour and sugar into a large bowl and use a whisk to combine. Using your fingertips, quickly rub the butter into the mixture until combined. Add four tablespoons of the water into the mix & combine. If there are crumbs along the bottom, add the extra half tablespoon. Bring the dough together with your hands and wrap tightly in cling film. Chill in the fridge for at least 2-hours.
On a lightly floured surface, roll out the chilled dough into a 10-inch circle, working quickly. Line the tart tin with your dough, and prick the base with the tines of a fork. Pop into the freezer while you preheat the oven.
Preheat the oven to 200°C. Line the frozen tart shell with baking parchment and fill with baking beans. Bake in the preheated oven for 10-minutes. Remove the beans and bake for a further 3-5 minutes, until the edges are slightly browned and the bottom is par-baked. Set aside to cool.
Lower the oven temperature to 180°C, and prepare the filling.
for the filling
Fill a medium mixing bowl with water and lemon juice. Peel, core, and slice the apples into 1/8-inch slices, tossing in the lemon water as you go. When finished, drain the slices, and add the sugar and cinnamon to the bowl. Toss to combine.
Arrange the apple slices in a circle inside the tart tin. Bake in the preheated oven for 20-minutes, or until the apples are lightly coloured and tender. Remove from the oven and leave to cool while you prepare the custard.
for the custard
In a clean mixing bowl, beat the egg and sugar together until thick, pale, and at ribbon stage. Beat in the flour, and then the cream, until fully combined. Pour into the tart tin, on top of the apples. It should come nearly to the top of the pastry shell. Bake in the preheated oven for 10-minutes, or until beginning to puff.
to finish
Remove from the oven, dust heavily with icing sugar, and return to the oven for a further 15-20-minutes, or until the top has browned and a skewer inserted into the centre of the tart comes out clean. Leave to cool in the tin, on a wire rack.
Serve warm in large wedges, with dollops of whipped cream.