Tarte Normande

Method

1. 1 Knead the brisée dough, let it cool for 1 hour, roll it to 3 mm thick, place it in the mold, and punch a hole in the bottom.
2. 2 Bake the cake base at 190 degrees for 15 minutes until the bottom is completely dry.
3. 3 Arrange the 5mm thick apple wedges in a spoke-like pattern, placing them close together as apples will shrink during baking.
4. 4 Beat the eggs with the cream, sugar, almond flour, and cognac until a smooth egg cream is formed, then pour it over the apple slices until they are completely covered.
5. 5 Bake at 180 degrees for 35 minutes, or until the custard sets and the apples are golden brown.

With an appliance

• Air fryer 1 hr

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 23 minutes, rotating the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.