Skip to content

The dessert, Regional

Normandy apple tart

Normandy apple tart is a dessert made with shortcrust pastry, Golden apples, and a calvados cream, serving 6 people. It takes 40 minutes of active work, can be fully made the same morning for an evening meal, rates as easy, and costs about €1.50 per person. The key is blind baking the crust before pouring in the cream, so the base stays crisp.

A Normandy apple tart is thin apple slices laid over a calvados cream, and everyone leaves the table with a little bit of France in their mouth.

Normandy apple tart
For
6 people
Work
40 min
Total time
2 h 10
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.50
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Normandy apple tart is a crisp shortcrust base under a soft, calvados scented cream, topped with tender apples arranged in a fan. The sugar caramelizes lightly on the top layer of slices while the cream underneath stays smooth and custardy. It looks simple, but that apple brandy aroma changes everything from the first bite.

It's the dessert you bring out for a family dinner in fall or winter, after a slow cooked main, when you want something comforting without spending your whole afternoon in the kitchen. Kids enjoy it if you cut back on the calvados, and it holds its own on a holiday table alongside coffee or a dry cider.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 15 min
  2. The same day 3 steps, 1 h 15
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

Make the dough the day before and let it rest in the fridge overnight. The morning of, blind bake it, make the calvados cream, arrange the apples, and bake the tart. Just before guests arrive, let it cool on a rack, then slice and serve warm for dessert.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Granulated sugaroften in the pantry 140 g
  • Calvados 4 cl
  • Vanilla extractoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 125 g
  • Eggs 3
  • Heavy cream 20 cl

Fruits and vegetables

  • Golden apples 4

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the cold diced butter into the flour with 60 g of sugar and a pinch of salt, add 1 egg and a little cold water, shape into a ball and chill it. 15 min

    Work the dough with your fingertips, the warmth of your hands melts the butter.

The same dayDuring the day, whenever you get a moment.

  1. Roll the dough into a pan, prick the base, and blind bake for 10 minutes at 180°C. 25 min

    Cover the dough with dried beans so it doesn't puff up.

  2. Whisk 2 eggs with 80 g of sugar, the cream, the calvados, and the vanilla, peel the apples and cut them into thin slices. 15 min

    Dip the slices in lemon water if you're slicing ahead, they won't brown.

  3. Arrange the apples in a fan on the pre baked base, pour over the cream, and bake for 35 minutes at 180°C. 35 min

    Pack the apples in tightly, they shrink a bit as they bake.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let the tart cool on a rack until your guests arrive.

    A warm tart slices more cleanly than a piping hot one.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut into slices and serve warm, with a spoonful of crème fraîche if you like.

    Dip the knife in hot water for clean, neat slices.

Our tips to get it right

  • Pick firm Golden apples rather than mealy ones, they hold their shape under the cream and don't turn to mush.
  • Only pour the calvados cream over a base that's already blind baked and still warm, it starts setting faster and the crust stays dry.
  • If you don't have a classic tart pan, a pan with slightly higher sides keeps the cream from overflowing in the oven.

The variations

  • Swap the calvados for apple juice and a spoon of cinnamon for an alcohol free version that's kid friendly.
  • Use pears instead of apples for a Normandy pear tart, same technique, a softer flavor.
  • For a faster version, use a store bought rolled shortcrust sheet and save 15 minutes without changing the result.

What to serve it with

  • A spoonful of whipped crème fraîche
  • Coffee after the meal
  • A glass of dry Normandy cider

Storage

The tart keeps 2 to 3 days in the fridge in a sealed container. It doesn't freeze well because the cream releases water as it thaws. Reheat it for a few minutes in a warm oven rather than the microwave, to keep the base crisp.

Questions about this recipe

Can I make this tart without calvados?

Yes, swap the calvados for apple juice or a splash of dark rum. The flavor will be milder, but the texture of the cream stays the same.

Why blind bake the crust before adding the cream?

A pre baked crust won't turn soggy once the liquid cream goes in. That's what keeps the tart crisp under the apples.

What apples work best for this tart?

Golden apples are ideal, they hold their shape during baking and don't release too much water. Reinette or Boskoop apples also work well.

Can I make this tart for more than 6 people?

Yes, double the quantities and use a large rectangular pan or two round ones. The baking time stays about the same.

Can a Normandy apple tart be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the day before, 1 step, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Normandy apple tart?

Allow 2 h 10 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a Normandy apple tart?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Normandy apple tart cost?

About €1.50 per person, that's €9.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

Desserts for entertaining

See all
Vanilla mille-feuille The dessert

French classic

Vanilla mille-feuille

  • 1 h of work
  • Prepared the day before
  • Medium, €2.40 per person

520 kcalcalculated by Kiloach

Sachertorte The dessert

From around the world

Sachertorte

  • 45 min of work
  • Prepared the day before
  • Medium, €2.20 per person

560 kcalcalculated by Kiloach