Musical Tour de France – Part 1 invites you on a sensory journey through the rich cultural tapestry of France, blending the country’s exquisite culinary and musical traditions.
Discover the buttery delights of la tarte aux pommes de Normandie, the rustic flavors of Brittany, and the sun-kissed cuisine of Provence and Marseille. Each region comes alive through evocative compositions by French masters such as Camille Saint-Saëns, Darius Milhaud, and Cécile Chaminade.
Food-wise it’s time to cater for your sweet tooth with Tarte aux Pommes de Normandie. Jacky Ternisien, who, before he became a 2MBS programmer was a 5 star Chef, has kindly had his recipe for this posted on our Facebook page for you to enjoy. This is the heart of Normandie using apples and the delightful apple brandy, Calvados which you can either use to flambe the tarte or sip with your dreamy desert – why not both!! If you’re looking for a name you could go for Calvados Domaine Dupont.
Listen to Ross Hayes presenting Musical Tour de France – Part 1 on Friday 4 July at 2pm.
Ready to take a bite out of Normandy’s most delicious secret?
Say Bonjour to the legendary Tarte aux pommes de Normandie: crisp, creamy, and unapologetically French. Our very own culinary maestro, Jacky Ternisien, spills the apples (and the custard) on his irresistible take on this classic.
Grab your apron, pre-heat that oven, and prepare for buttery bliss! Jacky’s got the secrets, and your kitchen is about to smell amazing.
Shortcrust pastry:
250g flour
125g butter unsalted (slightly softened)
1 whole egg
pinch of sugar
pinch of salt
40ml water (40g)
Method:
Place the flour on the work surface and make a well in the centre. cut the butter into small pieces and place them in the well, together with the egg, sugar and salt.
Rub in all these ingredients with the fingertips of your right hand, then, with your left hand, draw in the flour, a little at a time. When all the ingredients are almost amalgamated, add the cold water.
Garnish for the tarte:
1kg apples (granny smith or your choice of favourite apples)
2 whole eggs
100g castor sugar
100g almond meal
100g fresh cream
Calvados (apple brandy from Normandie) to taste (60ml)
For the cooking of the apple tarte:
Roll the pastry onto a flour surface to line your tarte base.
Refrigerate for 1hr. prick, with a fork while resting the tarte base prepare the filing by mixing all the ingredients (eggs, sugar, almond meal, cream and calvados).
Set oven to 190 degrees c.
Prepare the apples by peeling them and slice in thick slices and arrange on the tarte base by overlapping them.
Pour the egg/cream mixture on top of the apples and bake for 30 min
Check that the apples are cooked!
Can be eaten warm or cold or even flambeed with calvados.
Bon appetit!