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Normandy apple tart Recipe

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

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Recipe rating  (13 vote(s)) :
13 vote(s)
  • Preparation  15mins
  • Cooking time  40mins
  • Rest time  30mins
Ingredients ( for 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

  • 1Preheat the oven to 160°C.
  • 2Butter 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.
  • 3Peel the apples, remove the core and cut into 2cm pieces.
  • 4Mix together the eggs, creme fraiche, sugar, Calvados and cinnamon.
  • 5Place the apple in the base of the tart mould and then add the Calvados mixture.
  • 6Transfer to the oven and bake for 40 minutes.
  • 7Allow 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. »

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