Tarte Normande aux Pommes (French Apple Tart)
Why this recipe works
- Crisp pastry, soft filling: Cold shortcrust pastry bakes into a firm, buttery case while the apples soften inside the custard.
- Silky custard: Straining the cream, egg and Calvados mixture helps the filling bake with a smooth, even texture.
- Classic Normandy character: Apples, cream and Calvados give the tart its recognisable French regional identity.
Get the most out of this recipe
Timing notes
- Keep the pastry cold: Chilling the dough and lined tin helps the pastry hold its shape and reduces shrinkage during baking.
- Let the custard settle: Cooling the tart in the tin for a short time allows the custard to finish setting before slicing.
- Best served just warm: The tart is easiest to slice once it has cooled slightly, but still tastes generous served warm or at room temperature.
Ingredient notes
- Choose firm apples: Firm dessert apples hold their shape better than very soft varieties, giving neat slices and a fuller-looking tart.
- Calvados flavour: Calvados adds the apple-brandy aroma associated with this style of tart; brandy gives a similar warmth if needed.
- Alcohol remains: Baking reduces the harshness of the Calvados, but it does not remove all alcohol, so use an alternative if serving anyone avoiding it.
Common mistakes
- Overworking the pastry: Bring the dough together only until it holds; too much handling can make the tart case tough rather than short and tender.
- Overbaking the custard: Remove the tart when the custard is set with a slight wobble in the centre, as it will continue to firm up as it cools.
- Slicing too soon: Cutting while the filling is very hot can make the custard slump; wait until it is just warm for cleaner portions.
Make-ahead tips
- Bake ahead: The tart can be baked in advance, cooled completely and refrigerated covered until needed.
- Warm gently: Reheat slices in a 160°C (320°F) oven until warmed through, or bring them towards room temperature before serving.
- Best texture: The pastry is at its crispest on the day it is baked, though leftovers keep well in the fridge.
Equipment you'll need
Ingredients
Pastry
Filling
Instructions
- Tip the flour, 30 g caster sugar and salt into a bowl. Rub in the cold butter with your fingertips until it looks like fine crumbs. Beat 1 egg, add it to the bowl, and bring the dough together without overworking it.
- Flatten the dough into a disc, cover, and chill until firm. This makes it easier to roll and helps prevent shrinkage in the oven.
- Heat the oven to 190°C (375°F). Roll the pastry out and line a 23 cm tart tin, pressing it neatly into the corners. Chill the lined tin for 10 minutes while the oven finishes heating.
- Peel, core and thinly slice the apples. Arrange them in overlapping circles in the pastry case, packing them in snugly so the tart looks full after baking.
- Whisk the 2 eggs with the remaining caster sugar and vanilla extract until smooth. Whisk in the double cream and Calvados, then strain into a jug for a silky custard. Pour the custard slowly over the apples, stopping just below the rim.
- Bake for 40 to 45 minutes until the custard is set with a slight wobble in the centre and the top is golden. Leave to cool in the tin for 15 minutes so the custard finishes setting. Serve slightly warm or at room temperature.
Recipe notes
Tips
- If the pastry softens while you are rolling or lining the tin, chill it for 5 to 10 minutes, then continue; cold pastry holds its shape best.
- For clean slices, let the tart cool until just warm, then cut with a sharp knife wiped between cuts.
- If serving to children or anyone avoiding alcohol, note that some alcohol will remain after baking.
Substitutions
- Replace Calvados with brandy for a similar warmth and aroma.
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate the tart covered. Reheat slices in a 160°C (320°F) oven for 8 to 10 minutes until warmed through, or serve straight from the fridge at room temperature.
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Recipe overview
- Servings: 8 servings
- Yield: apple tart (23 cm)
- Total time: 1h 55min (35min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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