Tart recipe

Wondering if anyone can recommend an authentic french apple tart recipe that I could try. I want to do one with sweet pastry and that looks and tastes like the ones at Patisserie Valerie, is that a Tarte Normande?

There are lots of recipes online, with great variations, so a bit confused. For instance, is it authentic to have a bottom layer of apple compote and then the thinly sliced arrangement on top?

This is the one I think is closest to what I want? What do you think?

Ta
GG

 

Perhaps you could tag some of our members that live in France GG. I'm sure they'd be willing to help.

 

Hi GG, just got back from the Gers Don't talk to me about apple tart
Paté sablée is just shortcrust made with a tbsp of sugar and mixed with egg/ water instead of plain water. The patissiers do use a thin layer of apple purée and then layer thin slices of apple on top. Then glaze with apricot jam or apple jelly.
One point....cooking apples don't exist in France which is why their apple dishes can be very insipid. The nearest we get to a Bramley is a variety called Chanticlerc, much better than their adored Golden Delicious!
These are the two reliable sites I use for recipes......

http://www.marmiton.org/recettes/recherche.aspx?s=tarte-aux-pommes&type=all

http://www.supertoinette.com/recette/1094/tarte_pommes_compote_in_de.html

Happy cooking

 

Thanks @Sheal
@noisette47 do you mean you've just got back from the footie?
It seems most of the recipies just call for 'good' apples and not specifically cookers. There aren't any Bramleys about at the mo, but I was going to try with Cox which are one of my favourites and have a real tarty bite. Also some of the recipes, especially the French ones, seem to have egg in them which I think is unusual here. Anyway that Marmiton website has some good looking recipes so will select one for my first go. There is also a nice Gratin Dauphinoise recipe that looks good.
Thanks for the pointers.
GG

 

Footie? Um no, 'fraid I don't follow that or (worse) rugby
Ohhh Cox's Orange Pippin...don't torture me! I've got a COP in the orchard here but the poor thing has been attacked by some nasty French wood-boring beetle and is struggling.
Some fruit tarts here do have a layer of eggy custard under the fruit but compote is more usual
You're not watching your waistline, then? Gratin Dauphinoise is serious comfort food!
bon appetit!

 

Ah we are at cross purposes noisette. My stream of consciousness from the casua mention of Gers goes ... Gers = Rangers = Glasgow Rangers = Scottish Football team = you'd just got back from the Old Firm match. Obivousy not what you were on about
Meanwhile, somewhere back on earth, have made my tart which looks very good indeed, but taking it to family for desert tomorrow. I tried a frangipane one, hope it tastes good.

So, is the frangipane based one actually referred to specifically, i.e. a la Normande?

GG