Normandy Apple Tart

Ingredients

• 250 g All‑purpose flour (Sift before use)
• 0.5 c. à café Fine salt
• 125 g Unsalted butter (Cold, cut into small cubes)
• 1 piece Egg yolk
• 2 c. à soupe Cold water
• 4 pieces Apples (Golden or Granny Smith) (Peeled and thickly sliced)
• 30 g Butter for the pan
• 30 g White sugar
• 1 c. à café Ground cinnamon
• 200 ml Thick crème fraîche
• 25 g Sugar (for the cream)
• 2 pieces Eggs
• 30 ml Calvados (Optional, adds the Normandy flavor)

Instructions

1. Prepare the shortcrust pastry

   Mix the flour and salt in the large bowl. Add the cold butter in pieces and work it in with your fingertips until a sandy texture forms. Incorporate the egg yolk and a little cold water, then knead quickly to form a homogeneous ball.

   Time: PT15M

2. Rest the dough

   Wrap the dough ball in cling film and place it in the refrigerator for at least one hour.

   Time: PT1H

3. Prepare the apples

   Peel the apples with a peeler, then cut them into thick slices about 5 mm.

   Time: PT10M

4. Cook the apples in the pan

   Melt the butter in a pan over medium heat. As soon as it foams, add the apple slices and lightly brown them on both sides. Sprinkle with sugar and cinnamon, lower the heat and cook until the apples are tender but still firm.

   Time: PT10M

5. Roll out the dough and line the tin

   On a lightly floured work surface, roll out the dough with a rolling pin to about 3 mm thickness. Line the tart pan with the dough, and prick the base with a fork.

   Time: PT10M

6. Arrange the apples

   Arrange the apple slices in a rose pattern on the tart base. Pour the remaining cooking juice over the apples for extra moistness.

   Time: PT5M

7. First bake

   Bake the tart for 10 minutes at 190°C to partially bake the crust.

   Time: PT10M

   Temperature: 190°C

8. Prepare the calvados cream

   In a bowl, whisk the crème fraîche with the sugar, eggs, and calvados until a homogeneous mixture forms.

   Time: PT5M

9. Pour the cream and decorate

   Pour the cream over the apples. Roll out the dough scraps, cut them with a cookie cutter, and arrange decoratively on top.

   Time: PT5M

10. Second bake

    Bake again for 20 minutes at 190°C until the cream is set and the surface is golden.

    Time: PT20M

    Temperature: 190°C

11. Rest and serve

    Allow to cool slightly, then serve warm or at room temperature.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of All‑purpose flour: whole wheat flour, gluten‑free flour
• Instead of Fine salt: sea salt
• Instead of Unsalted butter: margarine, coconut oil
• Instead of Egg yolk: liquid egg yolk
• Instead of Apples (Golden or Granny Smith): pears
• Instead of White sugar: cane sugar
• Instead of Ground cinnamon: nutmeg
• Instead of Thick crème fraîche: 30% fat liquid cream
• Instead of Calvados: apple juice, white rum

Equipment Needed

• Large bowl (mixing bowl)
• Rolling pin
• Cling film
• Pan (flat‑bottomed skillet)
• Wooden spatula
• Tart pan (tart tin)
• Oven
• Whisk
• Chef's knife
• Peeler
• Fork (for docking the dough)
• Cookie cutter (optional) (optional)
• Lightly floured work surface

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use very cold butter for a flakier crust.
• Lightly dust the dough before baking to prevent sticking.
• Brush the edge of the dough with beaten egg before the second bake for a beautiful golden colour.

Troubleshooting

Storage

Refrigerator: Store the tart covered in the refrigerator for up to 2 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: At room temperature for a maximum of 2 hours after baking.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated.
• The apples can be pre‑cooked and stored in the refrigerator for 24 hours before assembly.
• The calvados cream can be whisked ahead of time and kept chilled.