Normandy Apple Tart
Normandy Apple Tart is a classic French dessert that features a buttery, flaky pastry crust filled with sliced apples and a creamy Calvados-spiked filling. This tart is best served warm with a dusting of powdered sugar, or a dollop of whipped cream on top. It’s a perfect dessert for fall or winter gatherings and will satisfy any sweet tooth! If you’ve been following this blog for a while, you likely know I have a profound fondness for rustic French desserts. And this Normandy Apple Tart is high up on the…
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- The crust:1 ¼ cup (155g) all-purpose flour
- ½ tsp salt
- ¼ cup (50g) sugar
- ½ cup (1 stick/125g) unsalted butter, cold and cut in small cubes.2 egg yolks
- The filling:4 baking apples
- 2 large eggs, at room temperature
- ½ cup (100g) sugar
- 1 cup (250ml) heavy cream (30% m.f)
- 2 tbsp (30ml) calvados
- 2 tbsp (15g) all-purpose flour
- 2 tbsp (25g) sugar, for sprinkling
Instructions
- 1
Step 1 – Prepare the Pâte sablée. In a large bowl, combine the all-purpose flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.
- 2
Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.
- 3
Pre-heat your oven to 400°F (205°C) with a rack in the middle. Butter and flour a 9-inch tart pan.
- 4
Step 2 - Take the Pâte sablée out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness.
- 5
Line the tart pan bottom with the crust – you can leave the bottom parchment paper underneath if you prefer. Don’t worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork.
- 6
Step 3 – Par-bake the crust. Place a sheet of parchment paper on top of the tart shell and fill it with pie weights or dried beans. Bake the crust for 10 minutes. Take the crust out of the oven, set aside on a cooling rack and remove the pie weights. Let cool. Turn the oven temperature down to 350°F (180°C).
- 7
Step 4 – Prepare the filling. In a large bowl, whisk together the sugar and eggs, and whisk until slightly foamy and the sugar has dissolved. Whisk in the heavy cream and the Calvados.
- 8
Sprinkle the flour atop and whisk until fully incorporated. If the mixture has flour lumps, don’t hesitate to pass it through a mesh strainer.
- 9
Step 5 – Peel and core the apples and cut them into large slices. I usually cut each apple into 12 slices. Place about half of the apples slices at the bottom of the parbaked crust, in an even layer. There is no need to arrange them nicely.
- 10
Place the other half of the apples slices over top, arranged this time in a circular pattern. Pour the cream filling in the center of the pan. Sprinkle the apples evenly with one to two tablespoons of sugar.
- 11
Bake for 40 minutes, until the crust is golden brown, the filling looks set and the apples golden. If needed, pass the tart under the broiler for 30 seconds to 1 minutes, until the apples look more golden. Be very careful not to burn the crust or the apples!
- 12
Transfer tart onto a cooling rack and let cool for at least 30 minutes before removing from pan. Enjoy warm or cooled, with a dusting of powdered sugar, or a dollop of whipped cream on top.