At the green table: Tarte Normande aux Pommes

At the green table: Tarte Normande aux Pommes Apple Tart from Normandy

At the green table: Tarte Normande aux Pommes Apple Tart from Normandy

Apple Tart from Normandy



1 1/2 cups all- purpose flour, plus a bit more as needed

7 tbsp. chilled unsalted butter, cut into small cubes

1/4 cup turbinado sugar, or to taste 1 egg a pinch of salt


2 lbs of granny smith or other firm apples

2 eggs

1/2 cup turbinado sugar, or to taste

1/2 cup ground almonds (pulse sliced almonds in a food processor)

1/2 cup Crème Fraîche 1/2 cup heavy cream

Calvados or Cognac, about 1/4 cup or to taste

Sliced almonds for decoration


Tarte Normande aux Pommes Apple Tart from Normandy

Tarte Normande aux Pommes Apple Tart from Normandy

For the dough, whisk the egg with a fork and add the sugar and salt. Whisk until it becomes frothy. Add the flour to a food processor and pulse several times. Add the egg mixture and the butter. Pulse until the mixture resembles course crumbs and begins to hold together, about 6 t0 10 times. Do not let it form a ball. If the dough is not coming together at this point, you can add 1 or 2 tablespoons of ice water and pulse several more times.

Place the dough on a lightly floured surface and bring it together into disk with your hands. If it sticks to your hands, add a small amount of flour. Roll the dough out on a clean, lightly floured surface into a 12-inch circle. If the dough tears, it can be fixed in the tart pan. Transfer the dough to a buttered and floured 10 inch tart pan with a removable bottom. Gently press the dough into the pan and up the sides, trying not to stretch it. Trim off the excess dough, leaving about 1 inch beyond the top of the tart pan. Fold this over inside the tart pan, gently pressing it against the side. Dock the bottom of the tart shell with a fork and place it in the refrigerator while you prepare the filling.

Preheat the oven to 425oF.

Beat the eggs and 1/2 cup of sugar in the bowl of a stand mixer (or use a hand mixer) until the mixture is pale yellow and thick. Mix in the ground almonds, then the Crème Fraîche with the cream and finally the Calvados.

Peel, quarter, and core the apples. Cut them into thin, 1/8 inch lengthwise slices. Remove the tart shell from the refrigerator and arrange the apple slices in 2 concentric circles in the shell. Slowly pour the egg and cream mixture over the apples. It should come almost to the top of the tart shell.

Sprinkle some of the sliced almonds on the top of the tart and place in the oven. The tart is done when the top has browned slightly and a tester or knife placed in the custard comes about clean, about 25 minutes.

Allow the tart to cool for about 10 minutes, then remove it from the tart pan and place it on a rack or serving dish until you are ready to serve. The tart can be served warm or room temperature. Serve with some Calvados or Brandy.