Submit By
Marwa El Odessi - Canada

Normandy Apple Tart

Normandy Cuisine

I decided to make my own version of Normandy Apple Tart, using a graham cracker crust instead of the usual higher fat content pastry, and of course using margarine instead of butter. I thought the results were outstanding, and so did my guests. Enjoy!

SPECIFICATIONS

• PREP TIME : 0 Min
• COOK TIME : 0 Min
• READY IN : 0 Min
• SERVINGS : 0

INGREDIENTS

• 1 1/4 cups graham cracker crumbs
• 5 tablespoons melted margarine
• 2 cups homemade apple sauce
• 2 medium apples, peeled and cored and sliced thinly
• 1 egg yolk, beaten with 1 teaspoon water
• 1/4 cup apple jelly plus 1 teaspoon water for glazing purposes

PREPARATION

1. Preheat the oven to 375 degrees F.
2. Combine the graham crackers with the margarine in a large bowl, and press the crust into a lightly greased straight-edge pie pan or dish, pressing crust up the sides, too, in addition to the bottom.
3. Spread the applesauce over the crust in an even layer.
4. Next, decoratively place the apples on top of the apple sauce. Brush the apples with the egg wash and bake in the oven for 45 minutes, approximately, until the apples are golden and ever so lightly browned.
5. Cool on wire rack. Heat the apple jelly/water in a small saucepan until completely melted. Using a pastry brush, coat the top of the tart with the glaze. This may be served warm or at room temperature.