This classic Normandy apple and almomd tarte is somewhere between apple and frangipane - using a custard with the ground almonds forming a top crust. Almond flour tends to be a little too uniformly fine so I’d recommend blitzing some flaked almonds in the food processor.
Published in Robert Freson's 'A Taste of France', 1983.
Soak the apple slices in the cider brandy for an hour.
Roll out the pastry, oil and line a 25cm pie tin. Pre-heat the oven to 180degC (fan). and blind bake in the ususal way for 15 minutes.
Remove from the oven and sprinkle 30gms of sugar over the base.
Drain the apples (keeping the brandy obviously) and place in the pie case. Bake for another 30 minutes,
Mix up the egg yolks, creme fraiche, brandy and remaining sugar, pour over the apples, spoon on the almonds and bake for another 15 minutes, increasing the temperature to 200degC.
10 servings