Tarte normande
Apple tart with custard
Normandy apple tart set in vanilla cream custard
FrenchNormandy is the land of orchards and dairy cows, and its apple tart uses both: sliced apples baked in a buttery pastry case, then covered with a custard of eggs, crème fraîche and sugar that sets around the fruit, golden and slightly puffed. Some cooks add a splash of Calvados, the local apple brandy. It's served for Sunday lunch, at village fêtes in autumn, and with a glass of cider. The apples stay soft but hold their slices, and the custard tastes like baked cream. Chef's tip: pre-bake the pastry case before adding the custard; skipping it is the common mistake that leaves a pale, soggy base.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the pastry
- 7 oz plain flour
- 3 ½ oz cold butterdiced
- ⅞ oz icing sugar
- 1 pinch salt
- 1 egg yolk
- 2 tbsp cold water
For the filling
- 4 firm eating apples (such as Cox or Golden Delicious)peeled, cored and cut into eighths
- 2 eggs
- 7 oz crème fraîche
- 2 ⅞ oz caster sugar
- 1 tsp vanilla extract
- 2 tbsp Calvados or apple juice (optional)
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Method
0/7 doneStep 1: Rub 3 ½ oz cold butter into 7 oz plain flour, ⅞ oz icing sugar and 1 pinch salt with your fingertips until it looks like breadcrumbs. Mix in 1 egg yolk and 2 tbsp cold water with a knife until it clumps, then press into a disc. Wrap and chill for 20 minutes.
20 minStep 2: Heat the oven to 375°F (350°F fan). Roll the pastry out to 3 mm and line a 24 cm loose-bottomed tart tin. Prick the base with a fork and chill for 10 minutes.
Step 3: Line with baking paper and baking beans and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more, until the base looks dry and pale gold.
20 minStep 4: Arrange 4 firm eating apples (such as Cox or Golden Delicious) in tight overlapping circles in the case.
Step 5: Whisk 2 eggs, 7 oz crème fraîche, 2 ⅞ oz caster sugar, 1 tsp vanilla extract and 2 tbsp Calvados or apple juice until smooth, then pour over the apples.
Step 6: Lower the oven to 350°F (325°F fan) and bake for 35–40 minutes, until the custard is set with only a slight wobble in the middle and the top is golden and lightly caramelised at the apple edges.
38 minStep 7: Cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 36 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tarte normande take?
- About 75 minutes in total: 30 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of cold butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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