My friend Helene introduced me to the Tarte Normande, a delicious apple dessert baked in a custard. She took it to a gathering and I fell in love with it. It's a nice alternative to the every day apple pie.
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Tarte Normand hails from Northwest France, Normandy. Its temperate climate is prime for growing apples. So of course they have developed their very own version of the apple tart, if you will.
Apart from its fabulous taste, I love simplicity.
- You don't have to cut the apples too thin.
- Assembly is easy for this particular French dessert.
- No specialty ingredients. You can find everything at your local grocer.
Tips for Tarte Normande
- Crispin or Golden Delicious are best. Think crisp and not overly sweet.
- A tart pan with a removable bottom will save you time, fuss, and look prettier on a plate. I gave away two of these beauties as Christmas gifts to co-workers. I'm still hearing about it.
Apart from its importance in World War II history, Normandy is known for butter and cheese (Camembert anyone?) To have a dish served a la Normande, means that it will be served with a sauce having butter or cheese, or both! Yum.
How to make tarte normande step by step
- Place the flour and salt in the food processor and pulse to combine. Add the butter and ice water and pulse.
- Pulse and you may need to add a little more ice water just until the dough forms a ball.
- Turn out the dough on a floured surface.
- Form the dough into a disc.
- Wrap the disc with plastic wrap and refrigerate for 1 hour or even overnight.
- Take out the chilled dough and roll out into about a 12 inch circle. This will fit nicely into a 10 inch tart pan and fill the sides.
- Lay the removable bottom of your tart pan on the rolled out dough to size it up.
- Slide the tart pan bottom under the dough.
- Here is my hack/tip: Gently fold up the dough on the removable bottom and center it.
- Drop the removable bottom with the dough into the outer tart pan.
- Gently unfold the dough out to the edges of the pan.
- Press the dough firmly into the sides of the pan and trip excess on the top edge. You can use small trimmed pieces to fill in any areas on the sides that are a bit thin or come up short.
- Slice the peeled apple about ⅜" to ½" thick. I like to use an Oxo Mandolin Slicer
. - Cut the apple slices in half.
- Add the eggs, sour cream, vanilla and heavy cream to a bowl.
- Whisk together until well combined into a custard.
- Arrange the apples around the tart pan.
- Pour the custard mixture over the apples.
- Laying the tart pan flat on the table, jiggle gently to settle the custard around the apple slices. You don't need to coat the slices.
- After baking for 30 minutes, slide the tart out of the oven and add the small pieces of butter around the tart and sprinkle with the cinnamon sugar. I do this right on the oven rack but be careful. Bake 5 more minutes or until the crust looks golden brown on the edges.
Frequently Asked Questions:
- Can I make this tart crust dough in advance and freeze it? Yes, and there are a couple ways to do it. The first way would be to roll out the dough and press it into the tart pan. You can freeze this for up to three months wrapped in foil and then placed in a tightly sealed container or freezer bag. Remove the frozen tart shell from the freezer, fill then bake. Add about three minutes to the bake time if baking the tart shell from a frozen state. You don’t have to thaw the tart shell before filling and baking. The second way to freeze the dough is before it is rolled out and is still a flat disc. Wrap the disc with foil and seal it in a freezer bag or container. Thaw it out in the refrigerator for several hours before rolling it out and baking. For best results use the dough within three months.
- How long can I store the finished tart? It is best to eat this tart fresh baked. It will last for 3 days in the refrigerator but the crust will start to get a bit softer. Wrap the tart with foil or plastic wrap while in the refrigerator.
- Can I freeze the finished tart? No, since this tart contains dairy in the custard it does not freeze well. The texture of the dairy will not be good and it may separate when thawed.
- Can I reheat the tart in the oven when taking it from the refrigerator? Yes, preheat the oven to 200°F and heat for 15-30 minutes until warm in the center. A smaller portion will take less time. If half of the tart is left, it will take less time to heat up the center. Take out your ice cream while you wait to get it soft for scooping.
The next time you are in charge of dessert for that office party, or family gathering, bring along a Tarte Normande, they'll love you for it! Checkout some cool tart pans
on Amazon if you need one.
Hungry for more?
If you are interested in more traditional ethnic type desserts here are a few more to check out to bookmark for later or pin on Pinterest:
Polvorones de limón are a Spanish shortbread cookie with a hint of lime and dusted with powdered sugar.
Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a floral hint of rosewater.
Try this classic Spanish style custard: coconut flan has a lovely flavor of coconut and cinnamon.
Looking for more recipes?
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Tarte Normande Recipe - French Apple Tart with Custard
Tarte Normande recipe: Easy and delicious. Yummy apples baked in a flaky crust and topped with custard. Sprinkle with cinnamon and sugar the last few minutes.
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Servings: 8 servings
Calories: 289kcal
Ingredients
Filling:
- 3 apples (Crispin, Golden Delicious or Granny Smith)
- 1 lemon juiced ( for coating the apples with some water to prevent browning)
Topping:
- 1 Tbsp cinnamon sugar (½ Tbsp Sugar & ½ Tbsp Cinnamon)
- 2 Tbsp butter salted, cold, cut into pieces
Dough:
- 1 ¼ cup flour
- ½ tsp salt
- 7 Tbsp butter unsalted, cold, cut into pieces
- 2 ½ Tbsp iced water
Instructions
- For the dough: In a food processor place the flour, salt and unsalted butter. Pulse until the mixture resembles a coarse meal. Add the iced water. Mix until the mixture forms a ball. Remove from food processor, dust with a little flour and wrap in plastic wrap. Place in the refrigerator for about 1 hour.
- Preheat oven to 350'F.
- Roll our the dough on a floured surface. The dough should measure about 10".
- Place dough in a 10" tart pan with a removable bottom. I like to gently fold the dough and slice the removable bottom under the dough and drop it into the tart pan.
- Peel apples and cut into thick slices (about ½"). Arrange in concentric circles around the dough.
To make the custard:
- Beat two eggs, add vanilla, sour cream, and heavy cream. Whisk thoroughly and pour over the apples.
- Bake for about 30 minutes, sprinkle with cinnamon sugar and top with pieces of butter. Bake an additional 5 minutes or until golden brown around the edges.
- *You can also top it with toasted slivered almonds at this time.
- To make sure it is done, insert a cake tester into the custard.
Notes
Frequently Asked Questions:
- Can I make this tart crust dough in advance and freeze it? Yes, and there are a couple ways to do it. The first way would be to roll out the dough and press it into the tart pan. You can freeze this for up to three months wrapped in foil and then placed in a tightly sealed container or freezer bag. Remove the frozen tart shell from the freezer, fill then bake. Add about three minutes to the bake time if baking the tart shell from a frozen state. You don’t have to thaw the tart shell before filling and baking. The second way to freeze the dough is before it is rolled out and is still a flat disc. Wrap the disc with foil and seal it in a freezer bag or container. Thaw it out in the refrigerator for several hours before rolling it out and baking. For best results use the dough within three months.
- How long can I store the finished tart? It is best to eat this tart fresh baked. It will last for 3 days in the refrigerator but the crust will start to get a bit softer. Wrap the tart with foil or plastic wrap while in the refrigerator.
- Can I freeze the finished tart? No, since this tart contains dairy in the custard it does not freeze well. The texture of the dairy will not be good and it may separate when thawed.
- Can I reheat the tart in the oven when taking it from the refrigerator? Yes, preheat the oven to 200°F and heat for 15-30 minutes until warm in the center. A smaller portion will take less time. If half of the tart is left, it will take less time to heat up the center. Take out your ice cream while you wait to get it soft for scooping.
Nutrition
Calories: 289kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 285mg | Potassium: 143mg | Fiber: 2g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 10.3mg | Calcium: 32mg | Iron: 1.3mg
Kristen @ Good Habits and Guilty Pleasures
Wow! This looks soooooooooo good! .. and easy too! Must try! Thanks for sharing
Analida
Thanks for the comment Kristen.
yes, it is good and easy too.
Mava Vandervennet
I’m not a very good cook or baker ..... yet; therefore I believe the recipes will be complete and good. Did ANYONE notice that there wasn’t any sugar in the custard???? I didn’t but I wish I had before making this tart!!!!
I made the tart and it was truly awful! A friend told me that the custard recipe didn’t appear correct because of the missing sugar! She plopped some sweetened whipped cream on top and it was better.
So a word to the wise ... don’t make this tart without adding sugar to the custard!
Madonna
The French just have a lovely way with food. Although I only drink occasionally (a glass of wine) my pantry is filling with booze that I use in cooking. People are starting to talk. 🙂
Analida
They certainly do. I have a strong French heritage. I learned to make this dessert from a student at the University where I work.
I am so like you. I don't drink often either. But certain liquors are so great for baking/cooking. Why not sample while you are at it!!!
Bottoms up!!! 🙂
Jessy @ The Life Jolie
This looks so delicious! In world of chocolate lovers, I am a person who enjoys fruit-forward desserts, so this is right up my alley (though I still love chocolate as well!). I can't wait to try it!
I stopped by from Totally Talented Tuesdays.
Analida
Thanks Jessy. I also prefer fruit desserts. Let me know how it turns out!!
Jenn
Great post thanks for linking up! #bloggersbrag
Analida
Thanks Jenn! 🙂
Laura @MotherWouldKnow
Tarts are a wonderful way to use the fall bounty of apples with a new (for us Americans) twist. Love the addition of sour cream and apple liqueur to a tart too.
Analida
Yes, tarts are great. I am planning on adding a couple of savory tarts to this Fall's slate of recipes.
Ashley
It is beautiful! Thank you for sharing this recipe with us at the Merry Monday link party. Hope to see you again next week! Sharing your post on Twitter!
Analida
Thanks Ashley! 🙂 I will be there.
Carlee
Oh yum! A land of butter and cheese sounds great to me!
Analida
🙂 yes, indeed!
Kristina
my college housemate taught me to make this (we used to have GREAT dinner parties!), it has been too long since I have had it - need to change that, perhaps for the holidays!
Analida
glad you found my recipe. It's so good and simple.
Kristen @ A Mind Full Mom
Analida--this is just beautiful!
Analida
Thanks Kristen. It is so good and so easy.
Gloria @ Homemade & Yummy
Loving the rustic look and sound of this tart. We just went to the apple orchard this past weekend. With Canadian Thanksgiving this coming weekend, this would be the perfect dessert.
Analida
Hi Gloria! Yes, this would be a great dessert to serve for your Canadian Thanksgiving meal. Let me know how it turns out. 🙂
Elaine @ Dishes Delish
Yummy!!! I love tarts and have never heard of the Normande tart before! Your recipe looks so delicious and I can't wait to surprise my hubby with this tart since he loves all things apple!!
Analida
Hi Elaine! I hope your husband likes it. Thank you for your kind compliments. Have a lovely day!
Dominique | Perchance to Cook
I could just taste this pie when looking at the photos, it looks so beautiful and perfectly flaky!
Analida
Thanks Dominique. It is a favorite at my house.
Jenni LeBaron
I just visited France for the first time in May and this tarte has me missing all of the wonderful pastries from my trip. Gorgeous treat!
Analida
Thanks Jenni. Aren't the pastries in France amazing? If I lived there I would have to try really hard not to go to the "patisseries" every day. 🙂
Leslie
I never take the time to properly position my apple slices for tarts - this has reminded me how pretty it would look if I just took the time! 🙂
Analida
Leslie, it doesn't really take that much more time, and does make the difference. It does look really pretty in the end. 🙂
Veena Azmanov
This looks so rustic and glorious! I love such fruit tarts. Simple, easy and always a winner. Love that you added cinnamon - apples and cinnamon is always a perfect combination.
Kathryn @ FoodieGirlChicago
This would be really fun and unique as part of a Sunday brunch menu. Thanks for sharing!
Analida
You are very welcome Kathryn. This tart is a must for a Sunday Brunch.
Cheryl
I've never made an apple tart with cream. I looks delicious. I bet it makes the apples soft and creamy too.
Analida
Hi Cheryl! you need to try it. It is so good, and yes using cream adds something to the apples.
Amanda Mason
So...my family is from Normandy!!! I love this dish! It helps me feel like I'm eating something from "home"! I'm glad you mentioned not to use Granny Smith apples...that would have been my go to apple! This looks and sounds delish! I'll be making this one soon!
Analida
Hi Amanda! How cool that your family is from Normandy. Yes, it was actually my friend who said not to use Granny Smiths because they are too tart. They are also my go-to apples.If you get to make it let me know how it turns out.
Tatiana
Words creamy and French in just one recipe name already makes it sound outstanding ! Perfect treat for the apple season!
Analida
Yes, creamy and French are a match made in heaven. 🙂
Nicoletta @sugarlovespices
This tart is beautiful and delicious. I like tarte Normande and simple tarts like that. I agree on the choice of the pan!
Analida
Thanks so much Nicoletta! I also love simple tarts. Glad you agree with me on the pan.
Çitra Kale-MyhomeDiaryinTurkey
tart is the fave for this fall ... lovely tart recipe you share here, look yummy. thank you for sharing
Analida
Thank You Citra! Yes, apple tarts are so perfect for Fall. You are very welcome.
Anne
This is such a beautiful tart! And a perfect way to use up some apples!
Analida
It is one of my favorite fall dishes! Thanks Anne!
Ashley @ Big Flavors from a Tiny Kitchen
Custard in baked goods is a thing of beauty! One of my favorites is a rhubarb custard pie. I don't know that I've ever had apples with custard but it looks fantastic. Such an elegant way to end a meal 🙂
Analida
Thanks Ashley! Let me know if you try it.
Kelly Anthony
This sounds divine! Perfect for any fall gathering or party! I adore custard!!!
Analida
Thanks Kelly! It is so easy to make too!
Kiki Johnson
I love how detailed you’ve described the recipe! Tarts can be intimidating for beginners so this is the perfect starting point and who doesnt like a good apple tart? I actually grew up with a similar tart that my German granny used to bake a lot! YUM
Analida
I hope your Granny saved her recipe for you. I love old family recipes!
Veena Azmanov
Oh, this looks so delicious, simple and easy to make. I have not made a Tarte Normande in years. You've got back memories of my trip to France with this. So yum.
Nicole | Culinary Cool
Love these step by step photographs, especially of the dough! Very helpful! And this recipe looks delightfully easy, and delicious!
Analida
Thanks Nicole! Let me know how you like it.
Tammy
One of my favorite apple tart treats. This looks so beautiful and I love it with the custard. So elegant!
Analida
This is one of my favorite desserts too! Thanks for the compliment!
Jenni LeBaron
This looks absolutely tasty! I love how simply it comes together, but it looks like it took so much effort. Its a really beautiful tarte.
Analida
Thanks Jenni,
When you break it down step by step it is really pretty simple. Thanks!
Analida
Eileen Kelly
Such a beautiful tart! I love your tutorial, makes this super easy to follow to make an amazing dessert! This is a great fall dessert that would make a great treat for my family!
Analida
Thanks Eileen! Let me know how they like it!
Lorie
Apple season here I come! And this is exactly where I will start so thank you!
Analida
Thanks Lorie! It is a French classic dish from an good friend who lives in Rennes.
Jagruti
I am loving this recipe! It sounds perfect for a cold day. Interesting to learn about the Normande style
Analida
Thanks Jagruti! This is one of my fall favorites!
Nicolas Hortense
Custard tarts are my fav!! Have never heard of this particular tart before but it looks incredible!!
Evy
Hi, I truly would love to try this recipe but I don’t trust myself with using cup measurements. Could anyone post this in metric please! Best regards
Analida
Hi Evy,
I added a button to click below the ingredients to switch from US Customary to Metric. Once you click it the metric measurements will show. Enjoy!