Apple Bourdelot - A Delicious Norman Specialty

The bourdelot is a rustic tartlet iconic to Normandy. It consists of a whole apple, usually a Reinette, wrapped in sweet dough and baked slowly. Here is a simple recipe to prepare this delightful dessert:

Ingredients:

• 4 Reinette apples (or any variety that holds its shape well when baked)

• 250 g of shortcrust or puff pastry

• 150 g of sugar

• 50 g of butter

• 1 tablespoon of Calvados

• Icing sugar (for sprinkling)

Instructions:

1. Prepare the dough:
   If using store-bought dough, follow the package instructions. If making your own dough, roll it out and cut it into four equal portions.

2. Prepare the apples:
   Peel the apples while keeping the stems intact. Using a knife or an apple corer, remove the core by carving a tunnel through the center of each apple without piercing through the top.

3. Fill the apples:
   Fill the hollow of each apple with a teaspoon of sugar and a small knob of butter. Add a splash of Calvados for extra flavor, if desired.

4. Wrap the apples:
   Place each apple on a portion of dough. Wrap them carefully and seal the dough around each fruit.

5. Bake the bourdelots:
   Arrange the bourdelots on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 30 to 40 minutes, until the pastry is golden brown.

6. Serve:
   Sprinkle with icing sugar before serving. Enjoy them warm, accompanied by a scoop of vanilla ice cream, crème fraîche, or simply on their own.

Apple bourdelot is a gourmet and typically Norman way to celebrate apples. Perfect for any occasion!

Norman Apples and Their Varieties

Normandy, thanks to its temperate oceanic climate, is ideal for growing various apple varieties. Here are some of the apples cultivated in this region, renowned for its orchards and cider:

• Reinette: A variety often used for cider production in Normandy. It has a sweet and slightly tangy flavor.

• Calville Blanc d'Hiver: This apple has crisp, juicy flesh with a tangy taste. It’s popular for cider and compotes.

• Antoine: An old variety cultivated in Normandy, it has firm flesh and a sweet flavor.

• Domaines: Mainly used for cider, it is appreciated for its balance between sweetness and tartness.

• Bedan: A small apple commonly used to produce Calvados, a renowned apple brandy from Normandy.

• Douce Coëtligné: An ancient variety grown for its sweet and mild flavor, often used in cider making.

• Frequin Rouge: A red apple frequently used for cider but also enjoyed as a table apple.

• Judor: An old variety with soft flesh and a balanced flavor.

These apple varieties are often used in the production of cider, Calvados, and other local specialties. They can also be enjoyed as table apples, especially those with a sweet and tangy flavor. The richness of Norman orchards greatly contributes to the quality of apple-based delicacies.