October 2003 A Recipe from my friends in Brittany (Odette, Pierre, Anne et Jean-Pierre) "Apple Tart Normandy Style" Ingredients for "Apple Tart Normandy Style":     11 inch Tart Pan w/ removal bottom     Pate Brissée (recipe below)     1 ½ lbs. Granny Smith Apples     5 Tablespoons of Unsalted Butter     5 Tablespoons of Confectioners Sugar     ½ Teaspoons of Cinnamon     2 eggs     2 oz. heavy cream     2 Tablespoons of Calvados     1 handful of sliced almonds Ingredients for Pate Brissée:     1 ¼ cup all purpose flour     2 Tablespoons sugar     ¼ tsp. salt     4 Tablespoons cold unsalted butter cut into pieces     4 Tablespoons cold milk In food processor mix flour, sugar, salt and butter until crumbly. Add just enough milk to gather dough. Remove from processor and gather into ball and knead on floured surfaced until dough is smooth. Wrap in plastic wrap and chill for one hour. Preparation: Make Pate Brissée and chill for one hour Roll out pastry dough onto a butter tart pan and keep chilled. Peel, core and slice apples in small pieces. Preheat oven to 400 degrees Melt some butter in a large skillet and when sizzling add apples and quickly sauté for several minutes. Sprinkle 2 Tablespoons of confectioners sugar over apples and ½ teaspoons of cinnamon. Pour apples onto the chilled dough tart pan and bake in a preheated 400 degree oven for 30 minutes. Meanwhile prepare the cream: Beat the eggs with the cream and remaining confectioners sugar. Add the calvados. Halfway through baking: pour the cream over the apples and sprinkle the sliced almonds over tart. Continue to bake for another 10 minutes or until golden brown. Unmold and serve warm or flame with some calvados. Last Months Recipe