Normandy Apple Tart

Ingredients

• 1 pastry (≈250 g) Shortcrust pastry (prepared in advance or store‑bought)
• 80 g Brown sugar (brown)
• 200 ml Whole milk cream (30 % fat) (at room temperature)
• 1 unit Egg (at room temperature)
• 2 packets Vanilla sugar (or vanilla powder)
• 50 g Almond powder (sifted)
• 600 g Golden apples (peeled, cored, cut into quarters)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 200 °C. Let it heat for about 10 minutes.

   Time: PT10M

   Temperature: 200°C

2. Line the tin with the shortcrust pastry

   Roll out the shortcrust pastry, place it in the tart tin, lightly prick the base with a fork.

   Time: PT5M

3. Prepare the vanilla‑almond cream

   In a bowl, mix the brown sugar, vanilla sugar, egg, almond powder and the cream. Whisk gently until a homogeneous consistency is achieved, without splashing.

   Time: PT5M

4. Cut the apples

   Peel the Golden apples, remove the core and cut them into medium‑sized quarters (neither too thin nor too large). Arrange the quarters on the shortcrust pastry.

   Time: PT10M

5. Pour the cream over the apples

   Spread the cream mixture evenly over the apples, making sure not to overflow.

   Time: PT5M

6. Bake the tart

   Place the tart in the oven and bake for 25 to 30 minutes, until the apples are lightly golden and the cream is set.

   Time: PT30M

   Temperature: 200°C

7. Rest before serving

   Remove the tart from the oven, let it cool for 10 minutes before unmolding and serving.

   Time: PT10M

Nutrition Facts

Calories

545

Protein

6 g

Carbohydrates

70 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Shortcrust pastry: plain shortcrust pastry
• Instead of Brown sugar: white sugar
• Instead of Whole milk cream (30 % fat): 35 % fat cream
• Instead of Egg: organic chicken egg
• Instead of Vanilla sugar: vanilla extract
• Instead of Almond powder: almond flour
• Instead of Golden apples: Granny Smith apples

Equipment Needed

• Oven
• Tart tin (≈12 cm)
• Mixing bowl
• Whisk
• Chef's knife
• Cutting board
• Silicone spatula
• Kitchen scale
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Preheat the oven to 200°C
• Cut the apples into uniformly sized quarters
• Pour the cream without splashing
• Bake until the apples are golden

Chef Tips from the Video

• Lightly dust with powdered sugar before serving for a decorative touch
• Use unsalted butter for the shortcrust pastry to achieve a more tender texture
• Add a pinch of salt to the cream to enhance the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 2‑3 days in the refrigerator.

Freezer: Wrap carefully and freeze up to 1 month. Defrost in the refrigerator before reheating.

Room temperature: Can stay at room temperature up to 2 hours, then refrigerate.

Make-Ahead Tips

• Prepare the shortcrust pastry and the cream the day before and keep them refrigerated
• Cut the apples in advance, drizzle with lemon juice and keep them chilled to prevent oxidation