Tarte normande aux pommes

Name: Tarte normande aux pommes
Total time: 60 min
Yield: Serves 8
Cuisine: Normandy
Ingredients: 1 sheet of all-butter shortcrust pastry; 6 fragrant Reinette apples; 3 whole eggs; 200 ml (¾ cup) thick crème fraîche; 100 g (½ cup) granulated sugar; 30 g (⅓ cup) almond flour; 2 tbsp Calvados (optional); 1 tsp ground cinnamon

Normandy apple custard tart

⏱ 60 minServes 8Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1sheet of all-butter shortcrust pastry
6fragrant Reinette apples
3whole eggs
200 ml (¾ cup)thick crème fraîche
100 g (3½ oz)superfine sugar
30 g (1 oz)almond flour
2 tbspCalvadosoptional
1 tspground cinnamon

1 sheet of all-butter shortcrust pastry
6 fragrant Reinette apples
3 whole eggs
200 ml (¾ cup) thick crème fraîche
100 g (3½ oz) superfine sugar
30 g (1 oz) almond flour
2 tbsp Calvados optional
1 tsp ground cinnamon

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 fluted tart pan (28 cm / 11 in)

1 stainless-steel bowl (2 L / 2 qt)

1 hand whisk

1 vegetable peeler

1 sharp paring knife

1 fan oven (180 °C / 350 °F)

1 cooling rack

1 bowl scraper

03 — Method

Line the pan with the shortcrust pastry and prick the bottom all over with a fork so it doesn’t puff up.Making it from scratch? See the shortcrust pastry — ≈ 15 min
Sprinkle the almond flour over the bottom to soak up the apple juices and keep the crust crisp.
Peel and core the apples and slice them thinly, about 3 mm (⅛ in) thick.
Arrange the apple slices in overlapping circles on the crust, packed close together.
Make the custard by whisking the eggs, cream, sugar, cinnamon and Calvados until smooth.
Gently pour the custard between the apples without letting it overflow.
Bake for 45 minutes at 180 °C (350 °F) fan until the custard is set and golden on top.