Eric Kayser's Normandy Apple Tart

Fall is all about warm desserts. This is when the serious craving starts......

Im still upset that i didnt get to visit Eric Kayser's bakery in my last paris trip a month ago. I wouldnt be visiting paris anytime soon because of the amount of work that needs to be done before spring.... Research is just like Love. While so many people are happily in love and there are always a bunch of others struggling with it. Yeah... the experiment that im running didnt go well, im heart broken.

To heal a broken heart here comes the warm Normandy Apple Tart from Eric Kayser's Sweet and Savoury Tarts. Im pleased with how simple it is to prepare. As T. prepared dinner, I prepared the tart and popped it into the oven just before dinner was served. Of course, it was perfect timing to serve as a desert.

Normally, for warm apple deserts I need a scoop of vanilla ice-cream to complement them. This little tart doesnt need anything else and it speaks for itself. The sweet apple and cinnamon sugar is lightly caramelised in brown butter..... the soft almond filling is almost like a sponge.... its full of flavours and not too sweet!

Maybe the start of the day could be a little rough, a big piece of a warm apple tart will always make a happy end for my day.

Recipe:

Eric Kayser's Normandy Apple Tart

Adapted from Eric Kayser's Sweet and Savoury Tarts to make a 8" tart

Ingredients:

- A 8" tart tin with partially baked shell
- roughly 300g of apples
- 15g butter
- 1250g caster sugar
- 2g cinnamon
- 1 egg white
- 2 egg yolks
- 30g ground almonds
- 30g flour
- 10cl milk
- 100g heavy cream
- 4g vanilla extract
- Icing sugar

1. Peel apples and cut into wedges

2 .Melt the butter in a frying pan. Add apples and sprinkle with 25g sugar and cinnamon. Bake in the oven for about 12 mins or until apples are tender and golden.

3 .In a mixer bowl, roughly combined

100g of sugar, ground almonds, flour. With the mixer on, pour in the

whisked egg white and egg yolks mixture first and whisk for a minute. Pour the milk and mix vigorously to avoid lumps.

Add the cream and vanilla, and mix for another minute.

4. Arrange the apples in the partially baked shell, pour the almond mixture. Bake 40min at 160° or until golden. The tart would be vert puff and would flatten as you remove from the oven.

5. Sprinkle with icing sugar and serve immediately.