Cranberry and Apple Normand Tart


 

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I never have to pleasure to host Thanksgiving, because I am in charge of Christmas dinner every year, but also because my sister-in-law, the only born American in our family, wants to make sure that by hosting it, it will be a true one, with a Turkey, and the potatoes and the dressing.

So this leaves me with making appetizers, desserts and sometimes sides. Every year, I scratch my head trying to figure out what I will be bringing. I have yet to think about the appetizers, but I think that I know what I will be bringing: Feuille d’automne, Tart Tatin and Apple and Cranberry Normand Tart.

This evening, I would like to share with you the Apple and Cranberry tart that I will be serving. It is very different that anything I have eaten before, but it is very good, very filling however. The great part about this dessert is that you can substitute the apples with any fruits that strike you fancy. The recipe was adapted from a recipe from Stephane Glacier called Tarte Normande.

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Ingredients for a large tart of about 12-16 persons:

Ingredients for the pie shell:

  • 250 gr. of flour
  • 188 gr. of butter at room temperature ( should be soft to the touch).
  • 7.5 gr. of salt
  • 50 gr. of milk
  • 10 gr. of egg yolks
  • 15 gr. of sugar

Ingredients for the apple mixture:

  • 1000 gr. of apples peeled and sliced in 8. 
  • 80 gr of butter
  • 120 gr. of brown sugar
  • 1 tbsp of cinnamon 

Ingredients for the normande filling:

also 1 cup of cranberry

  • 225 gr. of eggs
  • 275 gr. of sugar
  • 38 gr. of sugar
  • 190 gr. of melted butter

Ingredients for Mascarpone Whipped Cream

  • 2 cups of heavy cream
  • 1/2 of a mascarpone container ( if you do not have container, substitute with 1/2 cup of cream cheese).
  • seeds of a vanilla bean, or 1 tbsp of vanilla extract. 
  • 2-4 tbsp  of sugar.

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  1. You will want to get the pie crust done first. In a mixer place the flour, salt and soft butter and mix well until you have a crumble texture.IMG_0180
  2. Then add the other ingredients and mix well until you have an even texture dough.IMG_0181
  3. Place the dough into a plastic wrap and refrigerate for at least 30 minutes.IMG_0182
  4. Meanwhile, prepare the apples. Peel and slice the apples and set them aside.IMG_0185
  5. In a large saucepan, melt the butter and when the butter is sizzling, add the sliced apples.
  6. Then add the cinnamon and the sugar and bring to boil.IMG_0187
  7. Cook the apples for 10 minutes. Then pour the apples into the large round mold and place them into the oven at a temperature 450 of  for another 10 minutes.IMG_0188
  8. When the apples have cooked, remove them from the oven and let them cool.
  9. Take the dough out, place it in between two roulpats (or in between 2 plastic wrap if you do not have a roulpat) and roll it out in a 12-14 inch circle. Place it back into the fridge to cool before placing it into the tart pan.
  10. Meanwhile, prepare the mixture that you will be drizzling over the apples. In a large bowl, mix all the ingredients for the normande filling. Set aside.IMG_0190
  11. Take the dough back out, and gently peel the pie crust off the roulpat and place it onto the grande round ( if you do have a grande round, use a 12 inch round tart mold) that you would have placed onto a medium perforated sheet. Pat the dough down to make sure that it is fitting perfectly inside the tart pan. With a fork, prick the dough all over.
  12. Drain the apples from its juice, and spread them out evenly onto the pie crust.IMG_0189
  13. Disperse 1 cup of fresh cranberries on top of the apples.
  14. Pour the normande mixture over the apples, and cook the tart for 50 minutes at 350.IMG_0191IMG_0212
  15. Prepare the mascarpone whipped cream. In a mixer, place the cream, the vanilla seeds and the sugar, and beat the cream until it is getting thicker, but it is still runny. Add the mascarpone cheese, or the softened cream cheese and beat until it makes hard peaks. Place the cream into a container and keep it cool until you are ready to serve the pie.IMG_0192
  16. Let the tart cool completely before eating. Serve with Mascarpone Whipped Cream. Yum, Yum!!!IMG_0214

Bon Appetit and Happy Cooking!!!

 

Cranberry and Apple Normande Tart

  • Servings: 12-16
  • Difficulty: Moderate
  • Print
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Ingredients for a large tart of about 12-16 persons:

Ingredients for the pie shell:

  • 250 gr. of flour
  • 188 gr. of butter at room temperature ( should be soft to the touch).
  • 7.5 gr. of salt
  • 50 gr. of milk
  • 10 gr. of egg yolks
  • 15 gr. of sugar

Ingredients for the apple mixture:

  • 1000 gr. of apples peeled and sliced in 8.
  • 80 gr of butter
  • 120 gr. of brown sugar
  • 1 tbsp of cinnamon

Ingredients for the normande filling:

also 1 cup of cranberries

  • 225 gr. of eggs
  • 275 gr. of sugar
  • 38 gr. of sugar
  • 190 gr. of melted butter

Ingredients for Mascarpone Whipped Cream

  • 2 cups of heavy cream
  • 1/2 of a mascarpone container ( if you do not have container, substitute with 1/2 cup of cream cheese).
  • seeds of a vanilla bean, or 1 tbsp of vanilla extract.
  • 2-4 tbsp of sugar.
  1. You will want to get the pie crust done first. In a mixer place the flour, salt and soft butter and mix well until you have a crumble texture.
  2. Then add the other ingredients and mix well until you have an even texture dough.
  3. Place the dough into a plastic wrap and refrigerate for at least 30 minutes.
  4. Meanwhile, prepare the apples. Peel and slice the apples and set them aside.
  5. In a large saucepan, melt the butter and when the butter is sizzling, add the sliced apples. Then add the cinnamon and the sugar and bring to boil.
  6. Cook the apples for 10 minutes. Then pour the apples into the large round mold and place them into the oven at a temperature 450 of for another 10 minutes.
  7. When the apples have cooked, remove them from the oven and let them cool.
  8. Take the dough out, place it in between two roulpat, or in between 2 plastic wrap if you do not have a roulpat, and roll it out in a 12-14 inch circle. Place it back into the fridge to cool before placing it into the tart pan.
  9. Meanwhile, prepare the mixture that you will be drizzling over the apples. In a large bowl, mix all the ingredients for the normande filling and set it aside until you are ready to use it.
  10. Take the dough back out, gently peel it off the roulpat, and place it onto the grande round ( if you do have a grande round, use a 12 inch round tart mold). Pat the dough down to make sure that it is fitting perfectly inside the tart pan. With a fork, prick the dough all over. Drain the apples from its juice, and spread them out evenly onto the pie crust.
  11. Disperse 1 cup of fresh cranberries on top of the apples.
  12. Pour the normande mixture over the apples, and cook the tart for 50 minutes at 350.
  13. Prepare the mascarpone whipped cream. In a mixer, place the cream the vanilla seeds and the sugar, and beat the cream until it is getting thicker, but it is runny. Add the mascarpone cheese, or the softened cream cheese and beat until it makes hard peaks. Place the cream into a container and keep it cool until ready to serve the pie.
  14. Let the tart cool completely before eating. Serve with Mascarpone Whipped Cream. Yum, Yum!!!

Bon Appetit and Happy Cooking!!!

 

Normandie: A must……


France is an amazing country for the variety of scenery and culture that it offers. Traveling through France is like visiting the surrounding countries that are adjacent to her. Indeed, Alsace and Lorraine are reminiscent of Germany, and Bretagne and Normandie, that of England and Wales. La Provence reminds you of Tuscany in Italy, and La Savoie reminds you a bit of Switzerland. Since our time was limited, all we could do was to go to Normandie since it was not so far away from Paris. The girls wanted to see the beaches of Normandie and more particularly the beach of Omaha ( where American Soldiers debarqued on D Day). Though their request was most honorable( I think most people in the world should one day go there to understand the magnitude of the war, and the sacrifice those soldiers took to come and help us),  I wanted them to see that there is more of Normandie that D Day. So our day trip took us along the coast of Normandie and Bretagne.

We first stop at Honfleur. A cute little harbour located on the coast of Normandie. It used to be a significant transit point for goods for England from the beginning of the 12th century. It became even more important during the 16th century as it saw the departure of numerous explorers. Samuel de Champlain departed from there in 1608, and later founded the city of Quebec.

The Port is quite charming with house of slate roofs and slate walls. While we were there, they were getting ready for a festival so they had flowers everywhere, and floats. Very very charming….

From there , we went to Trouville and Deauville. Deauville is regarded as the “queen of the Norman beaches” and one of the most prestigious seaside resort in all of France. It is often referred to as the Parisian riviera. Since the 19th century, the town of Deauville has been a fashionable holiday resort for the international upper class.

While Honfleur was a quaint little harbor, Deauville was overwhelming and ostentatious. Not really my cup of tea, but certainly something the girls had to see:-) After all Coco Chanel opened her first store there in 1912.

From there, we went to Trouville, a neighboring harbor. We had lunch there and ate the regional dish: Crepes… Yum

After that, it was the race against time to see as much as we could of D day. We drove along the coast to see the various places where D day took place from Sword to Juno to Omaha. We stopped at Omaha. I had already been there several times. I went as a child and went back with my children 8 years ago but coming back was as emotional to me as it was the first time. Standing tall on the cliff, and on those beaches makes you so grateful of the life we have today, and make you realize that our mere  thank-yous to Veterans and soldiers just cannot suffice to express our appreciation for what they did to deliver us from  evil.

Enough of my being belligerent. I am not here to bore you, but to tell you about my food experiences and my recipes.

So today, I am presenting you the recipe of  French Crepes because they are the regional specialty of Bretagne. They are the best there, and in Normandie, its neighboring region. If you have a chance to go to Bretagne or Normandie, though, do not forget to drink apple cider ( le doux is the best) with it.

Crepes are similar to pancakes except that they are as thin as cigarette paper. There are two types of crepes. The salty one made with sarrasin or whole-wheat flour, and the sweet ones are made with white flour.

Since my friends, and myself like the white-flour the best, today i will offer you the recipe of that one.

Ingredients: 11 oz of flour, 4 eggs, 1 1/2 cup of milk, 1 1/4 cup of beer or more. 4 tbsp of butter melted in a small bowl.

Take a large bowl and place the flour in the bowl. Curve a hole in the flour, and slowly pour the milk while mixing with a whisk. Be careful to whisk slowly so as to make the  mixture smooth and free of lumps. Then add the eggs one at a time and mix well. Add the beer and mix well also. The mixture should be smooth and liquid, but not too liquid. Turn the stove to medium high and place the frying pan on the stove. The frying pan should be hot before starting to fix the pancakes .With a paper towel or a brush, spread butter on the walls of the frying pan and pour a small ladle of crepe mixture. Move the frying pan in a circle motion so that the dough has spread to the entire surface of the pan. Cook for 1 minute. With a spatula, flip the crepe and cook for 1 minute. Place the crepes flat on a plate. Continue the process until you have exhausted all the dough.

To eat the crepes, there are many things you may do. I love them with sugar and creme fraiche. I spread a bit a creme fraiche,  sprinkle a bit of sugar, roll them in a cylinder or fold them in a triangle and eat them as such.

You can add nutella ( hazelnut chocolate spread from Europe) and whipped cream, jelly and whipped cream.

You may also make salty filling such as ham, mushroom and cheese. Your imagination again is your only boundary! So be creative!!!!!!

and Happy Cooking!!!!!