French Apple Tart (Tarte Normande)
This elegant French Apple Tart transforms simple ingredients into a dessert that's simultaneously rustic and sophisticated. Unlike American apple pies with their double crusts and heavy spices, this Normandy-style tart features a buttery shortcrust pastry filled with a silky custard and topped with perfectly arranged apple slices.
Equipment
- 9-inch tart pan with removable bottom
- Food Processor
- Parchment Paper
- Pie weights or dried beans
Ingredients
Pastry Crust
- 1 1/2 cups all-purpose flour (190g)
- 1/2 cup cold unsalted butter (115g), cubed
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2-3 tablespoons ice water
Custard Filling
- 2 large eggs
- 1/2 cup granulated sugar (100g)
- 1/2 cup heavy cream (120ml)
- 1/4 cup whole milk (60ml)
- 1 tablespoon vanilla extract or 1 vanilla bean, seeds scraped
- 1 tablespoon Calvados or apple brandy optional, but authentic
Apple Topping
- 4-5 medium apples preferably Granny Smith, Honeycrisp, or Pink Lady
- 2 tablespoons granulated sugar for sprinkling
- 2 tablespoons apricot jam or apple jelly for glazing
- 1 tablespoon water for glaze
Instructions
- Add flour, sugar, and salt to a food processor and pulse to combine. Add cold butter cubes and pulse 8-10 times until the mixture resembles coarse breadcrumbs. Add egg yolk and 2 tablespoons ice water, then pulse until the dough just begins to come together. If it seems dry, add the remaining tablespoon of water.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and 1/8 inch thick. Transfer to a 9-inch tart pan with a removable bottom. Press gently into the pan, trim excess dough, and prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust begins to color lightly.
- In a medium bowl, whisk together eggs and sugar until pale and slightly thickened. Whisk in cream, milk, vanilla, and Calvados (if using) until smooth.
- Peel, core, and slice the apples thinly (about 1/8 inch thick). For a traditional Normandy presentation, cut the apples in half, remove the cores, then slice thinly while keeping the half intact.
- Pour the custard mixture into the par-baked tart shell. Arrange the apple slices in concentric circles, slightly overlapping, starting from the outside and working toward the center.
- Sprinkle the arranged apples with sugar and bake for 45-50 minutes, or until the custard is set and the apples are golden brown.
- While the tart is still warm, heat the apricot jam or apple jelly with 1 tablespoon of water. Brush this glaze over the apples for a beautiful shine.
- Allow the tart to cool before slicing and serving.
Notes
- The tart is best enjoyed the day it's made but will keep for up to 3 days in the refrigerator.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend.
- For a dairy-free version, use plant-based butter and coconut cream.
- If you don't have Calvados, you can substitute with 1 teaspoon of apple cider vinegar mixed with ¼ teaspoon almond extract.
- The custard should have just a slight wobble in the center when gently shaken.
- For perfect apple slices, try to maintain a consistent thickness of about 1/8 inch.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend.
- For a dairy-free version, use plant-based butter and coconut cream.
- If you don't have Calvados, you can substitute with 1 teaspoon of apple cider vinegar mixed with ¼ teaspoon almond extract.
- The custard should have just a slight wobble in the center when gently shaken.
- For perfect apple slices, try to maintain a consistent thickness of about 1/8 inch.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 105mgSodium: 85mgFiber: 2gSugar: 22g
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