Ingredients: for a 24 cm tarte plate.
One pie crust (pâte brisée or pâte feuillétée)
3/4 lovely local apples
125 grams of crème fraîche (about 1/2 cup)
100 grams of sugar
100 grams of almond powder
1/2 cup of Calvados (apple liqueur from Normandy)
some sliced almonds for the topping.
Heat the oven to 180°C or 360°F
Roll out the crust and pick it with a fork, then put it into the plate
Peel the apples and cut them into nice even slices. Place them in a
pinwheel pattern on the crust.
Beat the eggs and sugar. Then add the almond powder and beat again. Add
the crème fraîche and the Calvados. Pour over the apples. Sprinkle the
sliced almonds over the top, if desired.
Bake for 30 minutes and let cool. Then dive in