Entree: France – Normandy – Tarte Normande (Open-faced Normandy apple tart baked with a creamy egg-custard and a splash of Calvados)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 45 min

Cook 50 min

Additional 30 min

Total 2 hrs 5 min

Ingredients

- 1 1/4 cups (150 g) all-purpose flour
- 8 tbsp (113 g) unsalted butter, cold and cubed
- 2 tbsp (30 ml) ice water, plus more if needed
- 1/4 tsp (1.5 g) fine salt
- 4 medium apples, about 2 lb (900 g), peeled, cored, and thinly sliced
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 g) granulated sugar, for apples
- 2 tbsp (30 g) unsalted butter, melted (for tossing apples)
- 3 large eggs, approx. 5 oz (140 g) total
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1 tsp (5 ml) pure vanilla extract
- 2 tbsp (30 ml) Calvados or apple brandy, optional
- 1 tbsp (15 g) apricot jam, warmed and strained for glaze (optional)
- 1/8 tsp (0.5 g) salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the shortcrust: In a bowl or food processor combine flour and 1/4 tsp (1.25 ml) salt. Cut in 8 tbsp (120 ml) cold cubed butter until mixture resembles coarse crumbs. Add 2 tbsp (30 ml) ice water, 1 tbsp (15 ml) at a time, mixing until dough just comes together. Form into a disk, wrap, and chill at least 30 minutes.
2. Prepare apples: Toss sliced apples with 1 tbsp (15 ml) lemon juice and 2 tbsp (30 ml) granulated sugar. Toss with 2 tbsp (30 ml) melted butter. Set aside.
3. Blind-bake shell: Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface into a 11-inch (28 cm) circle and line a 9-inch (23 cm) tart pan with removable bottom. Trim edges. Prick base with a fork, line with parchment and pie weights, and blind-bake 12–15 minutes until edges set and base just pale. Remove weights and parchment and bake 5 more minutes until lightly golden. Reduce oven to 350°F (175°C).
4. Make custard: Whisk together 3 large eggs, 1 cup (240 ml) heavy cream, 1/2 cup (120 ml) granulated sugar, 1 tsp (5 ml) vanilla extract, 1/8 tsp (0.625 ml) salt, and 2 tbsp (30 ml) Calvados if using, until smooth.
5. Assemble and bake: Arrange apple slices neatly in concentric circles in the pre-baked shell. Pour custard over apples so it fills evenly. Bake at 350°F (175°C) for 30–35 minutes until custard is set but still slightly wobbly in center and top is lightly golden.
6. Finish: If desired, brush warm tart with 1 tbsp (15 ml) warmed apricot jam for shine. Cool on a rack at least 30 minutes before serving so custard finishes setting. Serve slightly warm or at room temperature.

1. Make the shortcrust: In a bowl or food processor combine flour and 1/4 tsp salt. Cut in 8 tbsp cold cubed butter until mixture resembles coarse crumbs. Add 2 tbsp ice water, 1 tbsp at a time, mixing until dough just comes together. Form into a disk, wrap, and chill at least 30 minutes.
2. Prepare apples: Toss sliced apples with 1 tbsp lemon juice and 2 tbsp granulated sugar. Toss with 2 tbsp melted butter. Set aside.
3. Blind-bake shell: Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface into a 11-inch (28 cm) circle and line a 9-inch (23 cm) tart pan with removable bottom. Trim edges. Prick base with a fork, line with parchment and pie weights, and blind-bake 12–15 minutes until edges set and base just pale. Remove weights and parchment and bake 5 more minutes until lightly golden. Reduce oven to 350°F (175°C).
4. Make custard: Whisk together 3 large eggs, 1 cup heavy cream, 1/2 cup granulated sugar, 1 tsp vanilla extract, 1/8 tsp salt, and 2 tbsp Calvados if using, until smooth.
5. Assemble and bake: Arrange apple slices neatly in concentric circles in the pre-baked shell. Pour custard over apples so it fills evenly. Bake at 350°F (175°C) for 30–35 minutes until custard is set but still slightly wobbly in center and top is lightly golden.
6. Finish: If desired, brush warm tart with 1 tbsp warmed apricot jam for shine. Cool on a rack at least 30 minutes before serving so custard finishes setting. Serve slightly warm or at room temperature.