This creamy apple tart is a well-known dessert from Normandy in the west of France. There are many different variations to the tarte normande aux pommes, and this traditional one is fun to make. Just make sure you have plenty of time to prepare it, especially if you are new to baking.
The tarte normande aux pommes is at its best when eaten warm or even hot. If you are preparing it for later, you can easily heat it up before serving.
This recipe serves 6 people. Happy baking!
If you have a tart pan that’s 20-23 cm, the measures below apply. If you have a bigger tart pan, add more of everything – for a 25-28 cm pan, use 200 g flour.
150 g flour
1 1/2 tablespoon sugar
1/4 teaspoon salt
120 g cold butter cut in small cubes
4-4 1/2 tablespoons cold water
450 g firm apples
60 g sugar
1/2 teaspoon cinnamon
1 egg
60 g sugar
30 g flour
1 1/4 dl cream
3 tablespoons calvados or cognac
For the final steps: Powdered sugar
Mix flour, salt, and sugar in a bowl. Add the cubes of butter, and work the dough quickly with your fingers – avoid using the palm of your hands, so the butter doesn’t soften too much. Add the water. The dough should be smooth but not too sticky or wet.
Roll out the dough on a floured surface and use the heel of your hand to push the dough forward to smear the butter into the flour (this is what the French call fraisage). Press the dough into a ball and refrigerate for about an hour. You can also make the dough ready in advance as it lasts 3-4 days in the fridge, or many weeks in the freezer!
Once the dough is ready, roll it out and shape it into a disk – the thickness should be about 3 mm. Then place it in a removable bottom tart pan and press the dough up the sides of the tart pan, too.
Preheat the oven to 190°C (374°F).
Peel and core the apples, and then cut them in 3 mm thick slices. Toss the apple slices in a bowl together with sugar and cinnamon. Place the slices in the tart shell, and then bake it in the preheated oven for about 20 minutes or until the apples start getting some color and are almost soft. Take the tart out of the oven and let it cool while you prepare the custard.
Whisk the egg and sugar in a bowl until thick and pale yellow. Add flour, cream, and calvados or cognac. Pour the custard over the apples – it should almost reach the edge of the tart shell.
Bake the tart in the oven once more for about 10 minutes or until the custard starts to puff up. Take it out to sprinkle powdered sugar (generously!) over the tart and bake for another 10-15 minutes. The tart is ready when the surface is brown, and you can also make sure it’s ready by inserting a knife into the center of the tart – the knife should come out dry and clean.
Slide the tart onto a serving platter and keep it warm until serving or heat it up later. Enjoy!
Tips!