Being from Rouen in Normandie, apple tarts are always very popular and there are many recipes to choose from. I chose this particular recipe as it is very easy to make, quite inexpensive and always popular with our guests.
It can be appreciated as a dessert after a meal or with afternoon tea. I suggest a dry glass of cider, from Normandy or Brittany to accompany. As for music to go along, we cannot go past a composer also from Rouen, François- Adrien Boieldieu, Harp Concerto in C, op.77.
Jacky’s Normandy Apple Tart
Apples, 3 or 4 granny smith apples (or your preferred variety) depending on the size
250g plain flour
125g butter unsalted (diced and at room temperature)
40g caster sugar
Pinch of salt
50ml milk (50 g)
Preheat oven to 190C or 170F
In a bowl, make a well with the flour, sugar, salt and butter and gently rub the butter in briefly and then add the milk and mix gently until well combined. Do not overwork the short pastry.
Form into a flat disk, wrap with cling wrap and keep in the fridge for minimum of 45 minutes.
When ready, roll into a tart mould and do not cut the overhanging dough as you will put it back over the apples.
Rest in the fridge whilst you prepare the apples.
Peel the apples, cut in half, remove the core, and cut each half into 9 large pieces.
Put them in the tart base. Top up with the filling and fold over the remaining pastry onto the diced apples. It should cover 3 or 4cm back from the edge.
Bake for 35-45 minutes depending on your oven. The pastry must be well coloured and the apples well cooked.
This tart is best served with vanilla ice cream, or double cream, or just as it is.
100g unsalted butter
100g caster sugar
2 whole eggs
In a pot, add the butter and cook gently until brown, remove from the stove and add the sugar. Allow to cool and then add the 2 eggs. Mix well.
About Jacky Ternisien
Born in Rouen, Normandy, I completed my Chef‘s apprenticeship at “La Couronne” the oldest Inn in France, established in 1345 near the place where Joan of Arc was burnt at the stake (1431).
With my Chef’s career, I was lucky to travel to Montreal and Toronto in Canada, in Bahia, Brazil, in Kourou, French Guiana and Sydney in 1982. I came to Sydney for 5 years to be the Executive Chef of the Regent Hotel, Sydney (now the Four Seasons)
I then went to Monaco, then Singapore and in 1992 I came back to Sydney to open the ANA Hotel Sydney (now the Shangri-La Hotel), I worked as the Executive Chef until 2004. Following this I commenced a new career as teacher at TAFE in Ultimo, until my retirement in 2019.
My love of music led me to Fine Music Sydney where I commenced as volunteer in programming and in the Library. The research for programming is what makes programming so rewarding.
This new career in Fine Music Sydney has fulfilled a long-time dream to be involved in a classical music radio station.
I also love cooking and find music and cooking go hand in hand.