We're ready to conquer your taste buds with an intrepid recipe: the Tarte Normande. This French classic combines a robust crust, creamy filling and juicy apples, and none other than Susan Aretz will show you how to prepare this treat perfectly on the BBQ. Baking a pie with your Bastard? Yes, of course! Susan Aretz is a big fan.
With her masterful culinary skills and incisive creativity, Susan Aretz takes this traditional French delicacy to a whole new level by cooking the tarte on the barbecue. The heat and smoky aroma of the BBQ add a unique dimension to this delectable dessert. So tighten your apron, make sure your BBQ is hot enough, and let's go!
From the crispy crust to the creamy filling with a fiery hint of Don Papa's rum, this tarte is a real treat for true lovers of sweet indulgences. Whether you're a seasoned grill master or a passionate newcomer, Susan Aretz will walk you through the entire process and give you tough tips to ensure your Tarte Normande becomes a triumphant masterpiece.
For the dough:
225g flour 100g cold butter, diced 50g sugar 1 egg yolk pinch of salt
For the filling:
2 apples, about 300 grams (Elstar)
30g flour
2 eggs, beaten
30g of sugar
1 tsp vanilla extract or 1 tsp Masskara rum (Don Papa)
200 ml of whipped cream
50 - 75 grams of shaved almonds
Get ready to get your hands dirty! Mix all the ingredients for the dough in a bowl and firmly knead the butter into the flour until crumbs form. Then pour the mixture into a mold and press the crumbly dough evenly over the bottom with your fingers (make sure to leave a small raised edge). It may look like a disjointed bottom, but don't worry, it will be totally fine after baking. Now it's time to peel the apples, remove the core and cut them into quarters. Cut equal slices of the apples and place them on the dough, like a fan, evenly spaced. If you have enough apples left over after covering the bottom, you can even make a double layer of apples. For the custard, take a whisk and mix well the 2 eggs, sugar, whipping cream, vanilla and flour. Pour the custard evenly over the apples. As a final step, sprinkle the shaved almonds on top. Place the mold on the rack of the preheated barbecue and bake the cake for 30-40 minutes, until the almonds have a light golden brown color. Remove the pie from the barbecue, let it cool for a moment, then carefully remove the ring from the springform pan. Once the apple pie has cooled completely, sprinkle generously with powdered sugar and preferably serve it as fresh as possible.
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