alsatian apple pie

As is true with all of Julia Child's recipes, Tarte Normande aux Pommes is perfect. It's not too sweet, and has the perfect blend of apples and custard.

Tarte Normande aux Pommes (Julia Child's Custard Apple Tart adapted from Mastering the Art of French Cooking, Vol. 1, p 637)

pastry shell placed

Granny Smith apples

(2.33 ounces, 65 grams) granulated sugar

cinnamon

egg, room temperature

(1.25 ounces, 35 grams) all-purpose flour

(4 ounces, 113 ml), heavy cream

Tablespoons (1.5 ounces, 43 ml) Calvados

confectioners' sugar

Preheat oven to 375° F.

Peel, quarter and core the apples. Cut in to 1/8-inch lengthwise slices. Toss the apples in a bowl with the sugar and cinnamon. Allow to sit for 10 minutes. Arrange apples in the pastry shell. Bake in the upper third of a preheated 375° F oven for 20 minutes, or until they start to color and are almost tender. Remove from oven and let cool while preparing the custard.

Apples

Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow and falls back on itself forming a slowly dissolving ribbon, about 5 minutes. Beat in the flour, then the cream, and finally the Calvados or cognac. Pour the mixture over the apples. It should come almost to the top of the pastry shell.

Return to the oven for 10 minutes, or until the custard begins to puff.&nbsp;

Custard

Remove from oven, and sprinkle on the confectioners' sugar. Return to the oven for 15 to 20 minutes more. The tart is done when the top has browned and a toothpick plunged into the custard comes out clean.

Slide tart onto a rack or serving dish. Yield: 6 servings. (See Note 2)

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