Normandy-style apple tart

Name: Normandy-style apple tart
Ingredients: 250 g Crème fraîche; 240 g Sugar; 16 Jonagold apples (1.8 kg cleaned); 1 sheet Koopmans Professional Hard Viennese Dough; 160 g Icing sugar; 30 ml almond aroma; 200 g sliced almonds; 9 eggs (or 480 grams)

Normandy apple tart with creamy filling, fresh apples and Calvados, finished with sliced almonds and powdered sugar.

Apple pie according to the recipe from Koopmans Professioneel.

Ingredients

250gCrème fraîche

240gSugar

16Jonagold apples (1.8 kg cleaned)

1sheet Koopmans Professional Hard Viennese Dough

160gIcing sugar

30mlalmond aroma

200gsliced almonds

9eggs (or 480 grams)

Preparation

Place a sheet of baking paper in a baking tin of approx. 37 cm x 28.5 cm.
Prick the hard Viennese dough with a fork and place it in the baking tin.
Sprinkle with granulated sugar and bake at 160ºC for about 20 minutes. Let cool.
Peel the apples, remove the cores, and cut the apples into slices or cubes.
Mix the eggs, crème fraîche, sugar, and almond aroma in a bowl and stir until smooth.
Place the apples in the tart tin and fill with the crème fraîche mixture.
Cover the tart with sliced almonds.
Bake the tart for about 50 to 60 minutes in the oven at 160°C. Let the tart cool.
Remove the tart from the tin.
Sprinkle the tart with powdered sugar.
Cut the tart to the desired size and decorate as desired.