{"id":2948,"date":"2024-05-03T10:32:55","date_gmt":"2024-05-03T10:32:55","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2948"},"modified":"2024-05-03T10:32:55","modified_gmt":"2024-05-03T10:32:55","slug":"apple-cinnamon-and-calvados-custard-tart-normandy","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/apple-cinnamon-and-calvados-custard-tart-normandy\/","title":{"rendered":"Apple, Cinnamon and Calvados Custard Tart (Normandy)"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">It is a wonderful apple, Calvados and cinnamon tart with some custard coating the baked apple pieces. A nod to Normandy. I\u2019ve baked many apple tarts and cakes over the years, and this one unchangingly remains in my top three.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">It\u2019s is a rustic tart so don\u2019t worry if it doesn&#8217;t look perfect. Its taste and the enticing aromas filling the kitchen will make up for it.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">For the pastry:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">200 g of flour <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 tablespoons of fine sugar <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">100 g of cold butter, diced<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 egg<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 tablespoon of cold water for binding, if needed<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">For the apple and custard filling:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">3-4 dessert apples (Gala, Pink Lady, Braeburn, Cox, Granny Smith)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g<span class=\"Apple-converted-space\">\u00a0 <\/span>of caster sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1\/2 a teaspoon of cinnamon<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 tablespoons of Calvados, or 2 tablespoons of Calvados + 1 tablespoon of lemon juice if the apples are sweet <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">For the custard:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">150 g of <em>cr\u00e8me fra\u00eeche<\/em><\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">20-25 g of caster sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 egg<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 egg yolk<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1-2 tablespoons of Calvados<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Start with preparing the dough by rubbing in with your fingers all the ingredients and kneading the pastry until well combined. Form a bowl, cover it in cling film and leave in the fridge to rest for a minimum of 30 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Grease a round tart tin of 24 cm in diameter and 3-4 cm in hight with butter.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the pastry from the fridge and roll it out. Place it in the tin and gently press the dough onto the bottom and inside of the baking dish. Trim the edges by rolling a rolling pin over the tart tin. Prick the bottom with a fork, line the dish with baking parchment and fill with dry beans or ceramic balls (this process will prevent the pastry from rising).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place<span class=\"Apple-converted-space\">\u00a0 <\/span>the tart tin in a preheated oven to 180 C (fan assisted oven) and bake blind for 15 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take it out and leave to cool. Remove the baking parchment.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Prepare the apples:<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In a bowl whisk the sugar, Calvados, lemon juice if using, and the cinnamon.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Peel and core the apples. Cut each one of them into 10 segments (or into smaller chunks).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the apple pieces to the bowl, toss well with Calvados mixture and leave to macerate for 20 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 220 C (fan)<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take out by hand and lay the apple segments closely together and overlapping in a circle in the base of the tart case. Keep the juices in the bowl. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">To the bowl with juices add the cr\u00e8me fra\u00eeche, egg, egg yolk, sugar and Calvados. Whisk until the mixture is smooth with no lumps. Leave on the side until needed.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Put the tart in the oven and bake for 10 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Turn the heat down to 200 C and carry on baking for further 10 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the Calvados custard into the tart (all around and over the apples). Bake for further 15 minutes, until the pastry has turned golden in colour and the custard has set.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Leave the tart to stand for about 30- 40 minutes before taking it out of the tart tin.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Dust with icing sugar to serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It is a wonderful apple, Calvados and cinnamon tart with some custard coating the baked apple pieces. A nod to Normandy. I\u2019ve baked many apple tarts and cakes over the years, and this one unchangingly remains in my top three. It\u2019s is a rustic tart so don\u2019t worry if it doesn&#8217;t look perfect. Its taste &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/apple-cinnamon-and-calvados-custard-tart-normandy\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Apple, Cinnamon and Calvados Custard Tart (Normandy)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2956,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[420,421,422],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2948"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2948"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2948\/revisions"}],"predecessor-version":[{"id":2959,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2948\/revisions\/2959"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2956"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}