Dessert

Tarte Normande

Name: Tarte Normande
Prep time: 30 min
Cook time: 55 min
Total time: 2 h 55 min
Yield: 8 servings
Cuisine: french
Ingredients: 250 g all-purpose flour; 125 g unsalted butter cold, cubed; 30 g granulated sugar; 1 pinch salt; 60 ml cold water; 4 pcs apple peeled, cored, thinly sliced; 50 g granulated sugar; 2 pcs large egg; 200 ml heavy cream; 50 g granulated sugar; 5 ml vanilla extract; 15 ml calvados (optional); 2 tbsp apricot jam (optional)

Indulge in the rustic elegance of this classic French Tarte Normande, featuring tender, thinly sliced apples nestled in a rich, vanilla-infused custard, all baked within a golden, buttery pastry crust. This comforting dessert, hailing from the Normandy region, perfectly balances the natural sweetness of apples with a hint of Calvados, making it an exquisite treat for any occasion.

An original recipe by Forkin

Total time: 2 hr 55 min
Serves: 8
Difficulty: Medium
Per serving: 444 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

crust

250 gall-purpose flour
125 gunsalted butter, cold, cubed
30 ggranulated sugar
1 pinchsalt
60 mlcold water

filling

4 pcsapple, peeled, cored, thinly sliced
50 ggranulated sugar

custard

2 pcslarge egg
200 mlheavy cream
50 ggranulated sugar
5 mlvanilla extract
15 mlcalvados(optional)

glaze

2 tbspapricot jam(optional)

Equipment

Large mixing bowl · Pastry blender (optional) · Rolling pin · Tart pan (9.5-inch/24cm) with removable bottom · Plastic wrap · Oven · Chef's knife · Cutting board · Medium bowl · Whisk · Wire rack · Small saucepan (optional) · Pastry brush

The method

Step by step

1
Combine 250g all-purpose flour, 30g granulated sugar, and a pinch of salt in a large mixing bowl, whisking them together until well incorporated.
About 1 min
2
Add 125g cold, cubed unsalted butter to the dry ingredients and cut it in using your fingertips or a pastry blender until the mixture resembles coarse meal with pea-sized crumbs.
About 5 min
Cook’s note: Work quickly to keep the butter as cold as possible; this prevents the butter from melting and ensures a flaky, tender crust.
3
Gradually add 60ml cold water, one tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. Avoid overmixing.
About 2 min
Cook’s note: The dough should be cohesive but not sticky. If it's too dry, add a tiny bit more water; if too wet, a sprinkle of flour.
4
Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
About 30 min
5
Preheat your oven to 180°C (350°F) with a rack in the center.
About 10 min
Cook’s note: Preheating ensures the oven reaches and maintains the correct temperature for even baking.
6
On a lightly floured surface, roll out the chilled dough into a 30 cm (12-inch) circle, about 3mm (1/8 inch) thick.
About 3 min
Cook’s note: Rotate the dough frequently and flour your rolling pin lightly to prevent sticking.
7
Carefully transfer the rolled dough to a 24 cm (9.5-inch) tart pan with a removable bottom, gently pressing it into the bottom and up the sides.
About 2 min
Cook’s note: To transfer easily, roll the dough around your rolling pin and then unroll it over the tart pan.
8
Trim any excess dough from the edges using a sharp knife or by rolling the rolling pin over the top of the tart pan. Prick the bottom of the crust all over with a fork.
About 1 min
Cook’s note: Pricking the crust prevents it from puffing up excessively during baking.
9
Peel, core, and thinly slice 4 apples (about 3-4mm thick). Arrange the apple slices in concentric circles over the bottom of the tart crust, overlapping them slightly for a beautiful presentation.
About 5 min
Cook’s note: Use firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn for best results, as they hold their shape well during baking.
10
Sprinkle 50g granulated sugar evenly over the arranged apple slices.
About 1 min
11
In a medium bowl, whisk together 2 large eggs, 200ml heavy cream, 50g granulated sugar, and 5ml vanilla extract until smooth. If using, stir in 15ml Calvados.
About 2 min
Cook’s note: Calvados, an apple brandy, enhances the apple flavor and adds a classic French touch, but it can be omitted if preferred.
12
Carefully pour the custard mixture evenly over the apples in the tart shell, ensuring it fills all the gaps.
About 1 min
Cook’s note: Pour slowly to avoid disturbing the apple arrangement.
13
Bake the tart for 45-55 minutes, or until the crust is golden brown and the custard is set and lightly golden. A knife inserted into the center of the custard should come out clean.
About 55 min
Cook’s note: If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.
14
Remove the tart from the oven and let it cool on a wire rack for at least 30 minutes.
About 30 min
15
While the tart cools, warm 2 tablespoons of apricot jam in a small saucepan over low heat or in the microwave until it becomes pourable and smooth.
About 2 min
Cook’s note: A small amount of water or a splash of Calvados can be added to thin the jam if it's too thick.
16
Brush the warm apricot jam evenly over the top of the cooled tart for a beautiful, glossy finish.
About 1 min
Cook’s note: This glaze adds shine and a subtle fruity sweetness, protecting the apples from drying out.
17
Allow the tart to cool completely to room temperature before serving, which allows the custard to fully set and the flavors to meld.
About 1 hr
Cook’s note: Cooling completely is crucial for clean slices and optimal texture.

Per serving

Nutrition

50%Score

Calories: 444.3kcal
Protein: 5.7g
Carbs: 54.1g
Fat: 23.7g
Fibre: 2.7g
Sugar: 27.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Serve this exquisite Tarte Normande on its own, or elevate it with a dollop of crème fraîche, a scoop of vanilla bean ice cream, or a light dusting of powdered sugar. It pairs wonderfully with a cup of coffee, a glass of cider, or a sweet dessert wine. For a delightful variation, consider adding a sprinkle of cinnamon or nutmeg to the apples before baking.

Storage

Store leftover Tarte Normande loosely covered with plastic wrap or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Reheating

This tart is best served at room temperature. If refrigerated, allow it to sit out for 30-60 minutes before serving. For a slightly warm tart, you can gently reheat individual slices in a preheated oven at 150°C (300°F) for 5-10 minutes, or until just warmed through.