A la tart Normande

It was a crisp yet sunny September morning in Bourg-Charente. I had to wake up very early, as I had to prepare for a lunch service, and although I knew there were a few people sleeping in the guest houses around, I was alone. I slowly picked figs from the tree, so full that the branches broke off. And then I went to the apple orchard, picking apples there, as I had only one desire returning back home - to make an apple tart. This one. Almost like a classical one, yet with a few tweaks of mine. 

1/2 pastry
400-500 g peeled and cored apples, cut into 6 or 8 parts, depending on the size

cream:
2 medium eggs
60 g golden caster sugar
pinch of seas Salt
vanilla powder or seeds from vanilla
pinch of cardamom
pinch of cinnamon
200 g creme fraiche
30 ml calvados


Heat oven 200° C hot. Prepare a 23-24 cm tart pan. Roll out the pastry 2-3 mm thick. Place in the pan and press the edges against the pan. Prick with a fork, line with parchment paper, and fill with baking beans. Blind bake for 20 minutes. Take out and remove the beans and the paper (slowly and carefully).

While the tart shell is baking, mix all of the filling ingredients in a bowl. 

When the tart shell is ready, arrange apples (cut side down) and pour over the filling. Place in the oven, one level lower than the middle, and bake for 35 -40 minutes until golden. Take out and leave to cool and serve.