Normandy Apple Tart

There’s something special about enjoying a warm slice of Normandy apple tart with vanilla sauce and a cup of coffee on a leisurely Sunday afternoon.

Picture yourself at a little sidewalk café in a picturesque Norman village, sipping café au lait while enjoying a freshly baked apple tart, delicately scented with Calvados, the region’s famous apple brandy. Add a generous dollop of whipped cream or a little vanilla sauce, and it’s hard to imagine a better way to spend an afternoon.

What makes Normandy apple tart different from a classic French tarte Tatin or American apple pie? Unlike tarte Tatin, which features caramelized apples baked beneath a layer of pastry and then turned upside down, Normandy apple tart is baked open-faced, with tender apples nestled in a rich, creamy custard. The apples are partially baked before the cream and egg mixture is poured around them, leaving their tops exposed. A splash of Calvados and a layer of ground hazelnuts beneath the apples give this French classic its distinctive flavor.

The pastry is made without eggs, much like a traditional French pâte brisée (shortcrust pastry). Instead, it relies on butter, flour, and a little cold water to bring the dough together, creating a tender, buttery crust that holds the apple and custard filling beautifully. The egg is used only in the custard, helping it set as the tart bakes.

We’ve recently retested this recipe and updated it with new photos to make it even easier to follow at home.

Enjoy this classic Normandy apple tart slightly warm, preferably with vanilla sauce or whipped cream!

Classic Normandy Apple Tart

Thomas Wenger

This classic Normandy apple tart combines tender, cinnamon-spiced apples with a rich, creamy custard in a buttery pastry crust. A splash of Calvados, the region’s famous apple brandy, and a layer of ground hazelnuts add extra flavor. Serve slightly warm with vanilla sauce or whipped cream for a delicious French dessert.

4.92 from 48 votes

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Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine French

Servings 8 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 20 grams sugar granulated
• 1 pinch salt
• 240 grams all-purpose flour
• 120 grams butter semi soft cubes
• 60 grams cold water
• flour all-purpose, for dusting

FOR FILLING

• 3-4 apples tart, baking apples, granny smith
• 150 grams sugar granulated
• 2 pinches cinnamon powder
• 100 milliliters heavy cream 35%
• 15 ml Calvados as preferred
• 1 egg
• 30 grams flour all-purpose
• 10 grams hazelnuts ground

Instructions

 

Prepare the pastry crust:

• In a large bowl, rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs.
• Dissolve the sugar and salt in the cold water. Gradually add the water to the flour and butter mixture, mixing gently until the dough just comes together. If the dough feels too dry, add a little more water, 1 teaspoon at a time. Avoid overworking the dough, as this can make the pastry tough.
  
• Cover the dough and refrigerate for at least 1 hour.
• On a lightly floured surface, roll out the dough to approximately ½ inch (1–1.5 cm) thick.
• Grease and lightly flour a tart pan, then carefully transfer the dough to the pan. Gently press it into the bottom and sides, trimming off any excess dough.
• Prick the bottom of the crust with a fork to prevent air bubbles from forming during baking.

Prepare the apple filling

• Preheat the oven to 300°F (150°C).
• Sprinkle the ground hazelnuts evenly over the bottom of the tart crust.
  
• Peel and core the apples, then cut each into 6–8 wedges, depending on their size. Toss with half the sugar (75 g) and the cinnamon, and let stand for about 15 minutes.
  
• Bake for approximately 15 minutes, or until the apples begin to soften. Remove from the oven and allow to cool slightly.
• Meanwhile, increase the oven temperature to 350°F (180°C).
• In a bowl, beat the egg and remaining sugar (75 g) until pale and foamy. Add the flour and whisk until smooth and free of lumps. Stir in the heavy cream, followed by the Calvados, if using.
• Pour the custard mixture over the apples, filling the tart until the custard reaches approximately two-thirds of the way up the apple wedges.
• Bake for 15 minutes, then sprinkle a little extra sugar over the top. Return to the oven for another 15 minutes, or until the apples are tender, the custard is set, and the top is golden brown and lightly caramelized.
• Carefully remove the tart from the pan and transfer it to a wire rack to cool. Serve slightly warm, ideally with vanilla sauce or whipped cream.

Notes

 

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If you love desserts, check out our round-up of the most popular French desserts.

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Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.