Tarte Normande à la Crème
(Normandy Apple and Cream Tart)

1 10 1/2-inch Pâte Sablée shell [recipe below], unbaked

4 large Granny Smith apples, peeled, cored, and cut into large (approximately 1-inch) cubes

2 tablespoons unsalted butter, melted and kept warm
2/3 cup sugar
4 large eggs
2/3 cup crème fraîche or heavy cream
1 teaspoon vanilla extract

Preheat oven to 375 degrees F.

In a large bowl, toss the apples with the melted butter until they are well coated, then set aside.  Combine 1/2 cup of the sugar and the eggs in the bowl of an electric mixer.  Beat the sugar and eggs together until they are creamy and pale yellow.  Add the cream and the vanilla extract and heat until the ingredients are well blended.  Spread the apples evenly over the bottom of the tart shell.  Pour in the cream mixture so that the apples are evenly covered and the cream fills the tart to just below the rim of the shell.  Sprinkle the remaining sugar over the top of the tart.  Set the tart on a baking sheet, and bake in the center of the oven for 35 to 45 minutes, until the batter is set, the apples are browned, and the crust is deep golden brown.  Cool on a wire rack.  Remove the side of the pan from the tart, and serve lukewarm or at room temperature.  Serves 6 to 8
 

Pâte Sablée (Rich Sugar Pastry Crust)

12 tablespoons (1 1/2 sticks) unsalted butter, cut into bits and slightly softened

1 cup confectioners' sugar
2 large eggs, beaten
1/2 teaspoon vanilla extract
2 tablespoons ground blanched almonds (optional)
1/2 teaspoon salt
2 cups all-purpose flour

Combine the butter, confectioners' sugar, eggs, vanilla, almonds if you wish, and salt in a food processor or a mixing bowl and process 5 to 7 seconds, until blended.  Add the flour 1/2 cup at a time, pulsing 2 or 3 times, or mixing, after each addition, until the flour is blended and the dough just comes together.  Do not let it form a ball.  The dough should be soft and pliable, but not sticky.  If the dough is sticky, add 2 more tablespoons of flour and process, or mix for a few seconds until blended.

Remove the dough from the bowl, knead it between your hands for about 1 minute, then press it into a flat disk and set it on a piece of plastic wrap or wax paper.  Wrap the dough well and refrigerate for at least 1 hour or even overnight.  Makes one 14-inch crust, or two 9-inch crusts