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Normandy Apple Tart
An apple tart in the Normandy style, with a homemade shortcrust pastry, cinnamon‑caramelized apples, a calvados‑flavored crème fraîche, and a decorative cut‑out pastry topping. Ideal for dessert or a snack.
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Critical Success Points
- • Achieve a homogeneous sandy dough without overworking.
- • Observe the one‑hour refrigeration rest.
- • Cook the apples without turning them into compote.
- • First bake of the crust to prevent sogginess.
- • Second bake until the cream is fully set.
Safety Warnings
- • Handle the hot oven (190°C) with care.
- • The melted butter and pan are very hot; use kitchen gloves.
- • Raw eggs may contain salmonella; ensure the tart is well cooked.
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