Tarte Normande is a typical dessert from Normandy. It's made with a shortcrust pastry base made with flour, sugar, salt, butter, and water. It's first baked in the oven, then filled with sliced apples and a mixture of eggs, sugar, flour, cream, and Calvados, an apple distillate produced in northern France.
After baking, the resulting tart is golden on the outside and incredibly soft and juicy on the inside, perfect for cutting into wedges and serving as a dessert after a dinner with special guests. In this version, we soaked the apples in sugar and ground cinnamon before placing them on the pastry, but for an even more fragrant and delicious result, you can flavor them with a little of the liqueur used for the filling. In the absence of Calvados, it will go well in any apple-based spirit, cider or liqueur.
Ingredients
How to Make Tarte Normande
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To make the tarte Normande, start with the dough: combine the flour, salt, and sugar in a bowl, then whisk together. Add the cold butter, cut into cubes and work it all together with your hands, rubbing the flour and butter between your fingers until you obtain a sandy mixture. Then, add the water, a tablespoon at a time, continuing to knead until you obtain a smooth, homogeneous dough.
To make the tarte Normande, start with the dough: combine the flour, salt, and sugar in a bowl, then whisk together. Add the cold butter, cut into cubes and work it all together with your hands, rubbing the flour and butter between your fingers until you obtain a sandy mixture. Then, add the water, a tablespoon at a time, continuing to knead until you obtain a smooth, homogeneous dough.
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Wrap the dough in cling film and place it in the refrigerator for 2 hours.
Wrap the dough in cling film and place it in the refrigerator for 2 hours.
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While the dough is resting, prepare the filling: peel the apples and cut them into 0.5 mm thick slices, then place them in a bowl with 60 grams of sugar and a little ground cinnamon. Mix well, cover with cling film and set aside.
While the dough is resting, prepare the filling: peel the apples and cut them into 0.5 mm thick slices, then place them in a bowl with 60 grams of sugar and a little ground cinnamon. Mix well, cover with cling film and set aside.
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After the resting time, roll out the pastry to a thickness of 4 mm, then use it to line a 36 cm tart pan, previously greased and floured. Trim any excess pastry from the edges and prick the bottom with a fork.
After the resting time, roll out the pastry to a thickness of 4 mm, then use it to line a 36 cm tart pan, previously greased and floured. Trim any excess pastry from the edges and prick the bottom with a fork.
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Place a sheet of baking paper on the pastry base, distribute some dried legumes or special ceramic spheres for blind baking, then bake in a preheated static oven at 375°F/190°C for 10 minutes. Then remove the parchment paper and weights and continue baking for another 5 minutes.
Place a sheet of baking paper on the pastry base, distribute some dried legumes or special ceramic spheres for blind baking, then bake in a preheated static oven at 375°F/190°C for 10 minutes. Then remove the parchment paper and weights and continue baking for another 5 minutes.
Remove the pastry base from the oven and arrange the previously prepared apple slices in a radial pattern, leaving the centre empty.
Remove the pastry base from the oven and arrange the previously prepared apple slices in a radial pattern, leaving the centre empty.
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Prepare the Calvados cream: mix the egg with 60 grams of sugar, then add the flour and pour in the cream.
Prepare the Calvados cream: mix the egg with 60 grams of sugar, then add the flour and pour in the cream.
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Pour in the Calvados and mix well.
Pour in the Calvados and mix well.
Pour the mixture over the apples, reaching the edges of the tart, then cook in a preheated static oven at 375°F/190°C for 15 minutes.
Pour the mixture over the apples, reaching the edges of the tart, then cook in a preheated static oven at 375°F/190°C for 15 minutes.
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After this time, sprinkle generously with icing sugar on the surface and cook for another 15 minutes.
After this time, sprinkle generously with icing sugar on the surface and cook for another 15 minutes.
Place the tart under the grill for 1-2 minutes. Then, remove it from the oven and let it cool completely before removing it from the mold and transferring it to a serving plate.
Place the tart under the grill for 1-2 minutes. Then, remove it from the oven and let it cool completely before removing it from the mold and transferring it to a serving plate.
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Enjoy!
Enjoy!
Storage Instructions
Norman tarte keeps at room temperature, covered in a glass jar, for up to 2-3 days. You can also store it in the refrigerator, tightly closed in an airtight container, for up to 4-5 days.
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