A classic Normandy recipe for apple tart served with thick creme fraiche.
"Allow the tart to cool a little before removing from the mould and placing on a rack to cool thoroughly."
Preheat the oven to 160°C.
Butter and flour a large tart mould. Line the tart case with the shortcrust pastry, trimming away any excess at the edges. Place in the fridge to chill.
Peel the apples, remove the core and cut into 2cm pieces.
Mix together the eggs, creme fraiche, sugar, Calvados and cinnamon.
Place the apple in the base of the tart mould and then add the Calvados mixture.
Transfer to the oven and bake for 40 minutes.
Allow to cool thoroughly and then dust with icing sugar to serve.