Normandy French Apple Tart
 
 
Given the proliferation of apples in Normandy, it is not surprising that some variation of an apple tart is the signature dessert of the region. And, bien sûr, it was also a favorite of Monet and his family. He and his wife, Alice, brought back the recipe for Tarte Tatin, the renowned upside-down caramelized apple tart, from their stays at Hôtel Tatin in Lamotte-Beuvron, about 100 miles south of Paris. Monet painted a seductive version of an apple tart in a famous canvas titled Les Galettes (The Cakes). In the film Monet’s Palate, Chef Maurice Amiot prepares the following simple yet sophisticated recipe. He recommends serving these individual tarts with crème fraîche, but vanilla ice cream or whipped cream would also be superb!
Recipe type: Dessert
Cuisine: French
Serves: 4
Ingredients
  • 4 squares or sheets prepared puff pastry
  • 4 large golden delicious apples, peeled, cored and thinly sliced
  • Calvados or applejack
  • 6 tablespoons (40 g) powdered sugar
  • Crème fraîche
Instructions
  1. Preheat oven to 400 F (200 C). Cut each square puff pastry into an 8- to 9-inch (20 cm to 23 cm) circle and set on nonstick baking sheet; discard scraps or reserve for another use. Sprinkle apple Preheat oven to 400 F (200 C). Cut each square puff pastry into an 8- to 9-inch (20 cm to 23 cm) circle and set on nonstick baking sheet; discard scraps or reserve for another use. Sprinkle apple
  2. Preheat oven to 400 F (200 C).
  3. Cut each square puff pastry into an 8- to 9-inch (20 cm to 23 cm) circle and set on nonstick baking sheet; discard scraps or reserve for another use.
  4. Sprinkle apple slices with a little Calvados and toss to coat..
  5. Arrange apple slices on each pastry circle in concentric circles from outside edge of pastry to center.
  6. Bake 10 minutes
  7. Dust each tart with 1 1 ⁄ 2 tablespoons powdered sugar and continue baking until apples are tender and gently browned, 10 to 15 minutes.
  8. Increase heat to broil and broil until apples are caramelized, 2 to 3 minutes; do not burn.
  9. Drizzle each tart with a little Calvados.
  10. Serve immediately with dollop of crème fraîche.
Recipe by My Cookbook Addiction at http://www.mycookbookaddiction.com/2016/04/14/monets-palate-cookbook-review-and-recipes/