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Normandy apple tart Recipe

Normandy apple tart Recipe

A classic Normandy recipe for apple tart served with thick creme fraiche.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(109 votes) 3.7/5
Pour people
  • Sweet pastry roll(s) : 1 whole
  • Pink Lady apple(s) : 3 whole
  • Thick crème fraiche : 250 g
  • Whole egg(s) : 4 whole
  • Caster sugar : 100 g
  • Calvados : 30 ml
  • Ground cinnamon : 2 g
  • To line the mould(s)
  • Unsalted butter : 30 g
  • Plain flour : 30 g
  • To serve
  • Icing sugar : 30 g
  • ETAPE 1

    Preheat the oven to 160°C.

  • ETAPE 2

    Butter and flour a large tart mould. Line the tart case with the shortcrust pastry, trimming away any excess at the edges. Place in the fridge to chill.

  • ETAPE 3

    Peel the apples, remove the core and cut into 2cm pieces.

  • ETAPE 4

    Mix together the eggs, creme fraiche, sugar, Calvados and cinnamon.

  • ETAPE 5

    Place the apple in the base of the tart mould and then add the Calvados mixture.

  • ETAPE 6

    Transfer to the oven and bake for 40 minutes.

  • ETAPE 7

    Allow to cool thoroughly and then dust with icing sugar to serve.

Chef's tip

«Allow the tart to cool a little before removing from the mould and placing on a rack to cool thoroughly.»