Normandy Apple Tart (Tarte Normande aux Pommes)
Tarte normande aux pommes Say it: tart nor-MAHND o pom
Tarte Normande aux Pommes is a classic French dessert from the Normandy region, famous for its apples, cream and Calvados. A buttery shortcrust pastry is filled with thinly sliced apples, then covered with a rich custard made from cream, eggs, sugar and a splash of apple brandy. Baked until golden and creamy, it perfectly balances tart fruit, silky custard and flaky crust. It is traditionally served warm or at room temperature as an everyday family dessert or on special occasions throughout the apple-harvest season.
Normandy Apple Tart (Tarte Normande aux Pommes)
Tarte normande aux pommes
Pronounced tart nor-MAHND o pom
- Serves
- 8
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Make the pastry. In a food processor or by hand, combine the flour, chilled butter, 2 tablespoons sugar and salt. Pulse or rub until the mixture resembles coarse breadcrumbs. Add ice water 1 tablespoon at a time until the dough just comes together. Form into a disk, wrap in plastic and chill for at least 30 minutes.
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle about ⅛ inch (3 mm) thick. Transfer to a 9- or 10-inch (23–25 cm) tart pan with removable bottom. Press gently into the corners, trim excess and prick the base with a fork. Chill while preparing the filling.
Peel, core and thinly slice the apples (about ⅛ inch / 3 mm thick). Arrange the slices in overlapping concentric circles in the chilled tart shell until completely full.
In a medium bowl, whisk together the ⅓ cup (65 g) sugar, eggs, heavy cream, Calvados and vanilla until smooth and pale. Slowly pour this custard evenly over the apples.
Drizzle the melted butter over the surface and sprinkle with the remaining 1 tablespoon sugar.
Bake on the middle rack for 40–45 minutes until the custard is set, the apples are tender and the top is golden with lightly browned edges.
Remove from the oven and cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Regional variants
Some home cooks add a thin layer of apple compote beneath the sliced apples for deeper flavor. In modern versions, a handful of toasted almonds may be scattered on top before baking.
Cook's notes
- Choose firm baking apples that hold their shape so the slices stay neat after baking.
- If Calvados is unavailable, a good quality apple brandy or even a splash of rum works well.
- For an extra glossy finish, brush the warm tart with a little warmed apricot jam after baking.
Serve with
Crème fraîche, vanilla ice cream or a glass of sweet cider.
Make ahead and storage
The tart is best the day it is baked but can be stored covered at room temperature for 1 day or refrigerated up to 3 days. Reheat gently in a 300°F (150°C) oven for 10 minutes.
