French Apple Tart with Norman Cream
Servings: 8
The French love tarte aux pommes / apple tart. Here is an easy old-fashioned apple pie generously garnished with apples with a decadent custard from Normandy. One recipe and two ways of serving it, gorgeous pie like a pastry chef, or basic homecooking way in a tart tin.
Print Recipe
Ingredients
Pastry (or use ready-made sweet pastry)
- 175 gr flour
- 90 gr butter cold
- 1 egg yolk
- 20 ml milk
- 20 gr sugar
- 1 pinch salt
Norman cream
- 3 eggs + the remaining egg white from pastry, If using a ready-made pastry switch to 4 eggs
- 125 gr sugar
- 100 gr cream
- 100 gr butter melted
- ½ tea spoon vanilla
- ½ tea spoon cinnamon
- optional calvados (French apple alcohol) or Brandy
Garnish
- 5 apples
- 2 table spoon brown sugar or muscovado sugar or coconut sugar
Instructions
Prepare pastry
- Mix flour and cubed cold butter until you get a sandy texture.
- Beat the egg yolk like for an omelet and add it with the milk, sugar and salt. Mix (but only a bit to combine ingredients).
- Form a ball, flatten it a bit, wrap it in plastic wrap and set aside in the refrigerator for 30 minutes.
Prepare cream
- First preheat the oven to 170 °C.
- Whisk eggs and sugar.
- Add the melted butter and the cream. Mix well.
- Flavor with aromas of your choice: cinnamon, vanilla, calvados.
Prepare apples
- Peel and seed the apples. Cut thin slices for a nice dressing.
Roll out pastry
- Take pastry out of the refrigerator, spread flour on the table and roll out with a rolling pin.
- Place the pastry ring on a baking tray covered with parchment paper and place the dough inside. You can simply place the dough in a classic tart mold, for the thin version.
Garnish and bake
- Put a first layer of apples in the bottom of the mold, pour half or the Norman cream, then neatly arrange the rest of the apples. Pour over the rest of the cream.
- Sprinkle with brown sugar.
- Bake at 170 °C for 1 hour (45 minutes for a classic tart mold, as it is thinner it less cooking time).
Notes
Preparation time shorter if ready-made pastry. Baking time 1 hour if high pastry mold, 45 min if classic tart tin.
Serve with vanilla ice cream or crème fraîche.