French Apple Tart
Tarte Normande (Normandy tart) is a sweet crust pastry tart filled with apples, sliced almonds and a cream custard.
The tart is unique to Normandy due to the prolific growth of apples in the area, however, there are different variants of this French apple tart recipe throughout the region.
At times it could be thinly sliced apples in an almond frangipani mixture, and other times it could be sliced apples in a cream custard mixture, laced with Calvados (apple brandy).
No matter which variant is used, Tarte Normande remains a favorite tasty apple custard tart made with simple ingredients.
Served with clotted cream, you will be rewarded with 'oohs and aahs' from family and friends with this almond flavored recipe.
3-4 Large Granny Smith apples, (or any tart apples) peeled cored, thinly sliced and sprinkled with lemon juice.
Cinnamon sugar, for sprinkling (maybe around 4 tablespoons sugar with 1 teaspoon cinnamon).
About 1/4 cup apricot jam and 2 tablespoons water, heated over low heat to make nappage.
200 grams flour
100 grams butter
1 egg yolk
2-3 tablespoons cold water
100 grams butter
100 grams sugar
50 grams flour, sifted
75 grams ground almonds
Optional: 1 teaspoon vanilla or almond extract
- Sift flour ad salt into a mixing bowl. Cut in the butter until the mixture resembles breadcrumbs. Add liquids and bring the mixture together to form a ball of pastry.
Cover and chill for at least 30 minutes.
- Roll out the pastry into a circle large enough to line an 11" tart pan. Dock the bottom of the pastry case with a fork. Chill tart while oven is preheating to 400F. Blind bake, using pie weights,(or dried beans or rice) for around 10 minutes until a very pale gold on edges. Remove from oven and cool completely. Reduce oven temperature to 360F -- ideally it should be between 350 and 375F.
- For the frangipane, cream the butter and the sugar together thoroughly. Stir in one egg at a time, allowing it to be absorbed thoroughly by the butter-sugar mixture. Fold in the flour, ground almonds. Stir in extracts if using.
- Spread the frangipane mixture evenly over the pastry case. Lay the apple slices in overlapping layers over the frangipane. Sprinkle cinnamon sugar on top.
- Bake for around 20-30 minutes. Edges will be a deep golden brown, and the sugar-sprinkled apple slices will have caramelized.
- Remove the tart from the oven and cool on a wire rack for about 10 minutes, then brush with nappage (while both nappage and tart are still warm). Cool completely.
A delicious Tarte Normande made with cream custard and flavored with Calvados.
1 Sweet Tart Crust
1 1/2 lbs Tart Apples, peeled and cored and thinly sliced
1/3 cup Sugar
1/2 Teaspoon Cinnamon
1/3 cup Sugar
1/4 cup Flour
3/4 cup Heavy Cream
4 Tablespoons Calvados (apple brandy) or Cognac
- Preheat oven to 375F
- Prepare the pastry and line the tart pan. Prick the pastry with a fork and blind bake (line the pastry with aluminum foil and weight it down with dried beans, rice or pie weights) for 10-12 minutes.
- Mix the apples with the sugar and cinnamon and arrange in concentric circles in the tart crust.
- Bake for 20 minutes or until the apples begin to color.
- Cool while preparing the custard.
- Beat the egg and sugar until thick and pale yellow.
- Add the flour and beat until smooth.
- Add the cream and Calvados and beat until smooth.
- Pour the mixture over the apples and return to the oven.
- After 10 minutes, sprinkle the top with confectioners sugar.
- Continue to bake 15-20 minutes until the custard is set and the top is browned.
- Serve Tarte Normande warm with whipped cream (optional).