Bite with Belkys: Apple Tart

THE CHEF: Alain Bouchard of Villages de France in Weston.
  
THE DISH: Normande Apple Tart With Ice Cream

INGREDIENTS:

1 SHEET STORE-BOUGHT PUFF PASTRY DOUGH, THAWED
3 GOLDEN DELICIOUS APPLES, PEELED, CORED AND CUT IN 8 SLICES
6 1/2 TABLESPOON BUTTER
4 TABLESPOON SUGAR
2 EGGS
1 TEASPOON VANILLA
VANILLA ICECREAM
CINNAMON

DIRECTIONS:

Preheat the oven to 350 degrees Farenheit.

Roll out puff pastry in a freeform shape and roll in outer edge about a half inch to form crust.
Arrange the apples decoratively on the pastry shell, overlapping them.

Cut the butter into small pieces in a saucepan and melt it. Remove it from the heat.
Whisk the melted butter, the sugar, the eggs, and the vanilla together.  Whisk until slightly smooth.  Pour the batter over apples. Sprinkle cinnamon on the top.  Place the form in the oven and bake for about 20-25 minutes or until golden.

Serve each portion with a scoop of vanilla ice cream and cinnamon for decoration.