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"From Sandi's Recipe File"

Recipe Source: Sweet Pastries from The Hamlyn Publishing Group Pies & Pastries Recipe File Serving Size: Makes 8 servings Have this recipe emailed to you!

Tarte Normande Amount Ingredient 2 pounds cooking apples 4 ounces unsalted butter 6 ounces caster sugar 6 ounces plain flour Pinch of salt 1 large egg yolk 2 red-skinned eating apples   Juice of 1 lemon 1 tablespoon apricot jam

Preparation Instructions:

Peel and core the cooking apples and cut them into even-sized chunks. Melt 1 ounce butter in a saucepan, add the apple pieces and 3 1/2 ounces sugar. Cover with a lid and cook gently for 10 minutes. Strain the apples reserving the juice and push them through a sieve to make a puree. Allow to cool completely. Sift the flour and salt into a bowl. Rub in the rest of the butter. Add 1 1/2 ounces sugar, make a well in the center and drop in the egg yolk. Mix to a stiff dough with cold water. Wrap the pastry in greaseproof paper and leave it to rest in the fridge for 30 minutes. Roll out the pastry on a lightly floured board and use to line a 7 inch flan ring. Trim the edges and prick the base with a fork. Spoon the puree into the flan. Wash and core the eating apples. Cut them into even slices and toss in a little lemon juice to prevent browning. Arrange these slices over the puree. Put the apple juice, jam and remaining lemon juice and sugar in a small pan. Stir over a very low heat until the sugar has dissolved. Boil briskly for 2 minutes. Brush a little over the apples. Bake in a 400 degree oven for 45 minutes, covering the apple slices with foil if the brown too quickly. Remove from the oven, brush with the remaining glaze and serve hot or cold. Serves 8.

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