Normandy Sablé (Sablé Normand)

Preparation

Step 1: Prepare the apples

Peel the apples, remove the cores and seeds.

Cut them into small cubes of about 1 cm (½ in).

Melt a knob of butter in a small pan and sauté the apple cubes for 3 to 4 minutes over medium heat, until lightly golden and tender.

Add the calvados and flambé if desired (or let it evaporate for 1 minute).

Sprinkle with vanilla sugar, stir, and set aside to cool.

Step 2: Make the shortbread dough

In a mixing bowl, combine the flour, sugar, baking powder, and salt.

Add the cold cubed butter.

Rub the butter into the flour with your fingertips until the mixture resembles coarse sand.

Make a well in the center.

Add the beaten eggs and mix with a fork, then quickly with your hands, without kneading.

Step 3: Incorporate the apples

Add the cooled apple cubes to the dough.

Fold them in gently with a spatula in 3 or 4 moves — do not overmix.

Step 4: Bake

Preheat the oven to 180°C (350°F).

Butter a 22 cm (9 in) springform pan and line with parchment paper.

Pour the batter into the pan and smooth the surface with a spatula.

Bake for 20 minutes: the top should be golden and a knife inserted in the center should come out clean.

Step 5: Unmold and enjoy

Let cool for 10 minutes in the pan, then unmold onto a cooling rack.

Dust with powdered sugar before serving.

Enjoy warm or at room temperature, with a glass of dry cider or coffee.

This shortbread is even better the next day.