Normand shortcake - Nest in Normandy Dieppe

Normand shortcake with caramelized apples

Ingredients: Yields 4 servings
 

From the cheesemarket:
200g unsalted butter
3 egg yolks
1 tsp thick crème fraiche
 

From the grocery store:
300g flour
5g baking powder
Vanilla ice-cream
 

From the fresh produce store:
4 apples
 

From your larder:
480g caster sugar
10g vanilla sugar
1g fleur de sel
¼ vanilla pod
25cl calvados (optional
 

  • Beat together the eggs, vanilla sugar and 180g caster sugar with a whisk until the mixture becomes pale and foamy.
  • Add the flour and the butter softened at room temperature.
  • Place in the fridge for 30 minutes.
  • Roll out the short crust pastry to a thickness of 1 cm. Form circles (8 cm diameter) using a cookie cutter.
  • Place these in the freezer for 15 minutes.
  • Bake in the oven for 20 minutes at 180°C.
  • Add 200g of sugar to a pan, on low heat. Let it dissolve and start to color. Repeat this operation with the remaining 100g of sugar to obtain a golden caramel.
  • Let the caramel foam and smoke slightly before adding the hot cream.
  • Add the chopped peeled apples and then the vanilla.
  • Cook for a few minutes.
  • Arrange the apples on the Norman shortcake. Place a scoop of vanilla ice-cream on top of the apples and decorate with the caramel sauce.

 Tip: The biscuits will each weigh approx. 75g. You can vary their weight by using a different size of cookie cutter.
You can also drizzle and flambé some calvados on the finished dessert.