Tarte Normande
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes
Servings: 8 slices
Country of Origin
France (Normandy)
Description
A rustic, comforting tart from Normandy celebrating the region's famous orchards. Sliced apples are arranged over a crisp pastry crust, covered in an almond egg custard enriched with cream and a signature splash of apple-derived Calvados brandy.
Presentation & How It's Eaten
Served warm or at room temperature. It has a beautiful rustic brown color and is often topped with flaked almonds for texture.
Ingredients
1 unbaked 9-inch sweet pastry tart shell (see Tarte au Citron recipe for crust method)
3 large baking apples (peeled, cored, and thinly sliced)
2 large eggs
70g granulated sugar
50g ground almonds (almond meal)
150ml heavy cream
2 tbsp Calvados brandy (or dark rum)
20g flaked almonds
Step-by-Step Directions
Arrange Fruit: Arrange the thin apple slices tightly inside the unbaked pastry shell in an overlapping fan pattern.
Make Custard: Whisk the eggs and sugar together until smooth. Whisk in the ground almonds, heavy cream, and Calvados brandy.
Pour: Slowly pour the almond egg custard over the apples, making sure it settles evenly into all the gaps.
Topping: Scatter the flaked almonds across the top of the tart.
Bake: Bake at 180°C (350°F) for 35–40 minutes until the custard filling is set, puffed up, and beautifully golden brown on top.
Cool: Let cool slightly before removing from the tart pan to slice.
Optional
Glaze: Brush the warm baked apples with warm apricot jam to give the tart a glossy, sweet sheen.
Cooking Tips
Calvados substitution: If you don't have Calvados, Applejack or an old apple brandy works perfectly to preserve that authentic Normandy orchard depth.
Nutrition Facts
(Estimated per serving)
Calories: ~320 kcal
Total Fat: 19g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: ~120mg
Total Carbohydrates: 32g
Dietary Fiber: 2g
Sugars: 18g
Protein: 5g
Comments