Norman apple pie

Creamy and fruity, impossible to resist the Norman Apple Tart ! Simple to make and very tasty, it will please everyone at dessert time. We enjoy it on its own, with a little whipped cream or a scoop of vanilla ice cream...

Who says Normandy tart, says a little touch of Calvados inside. When you add a little alcohol to a pastry, it evaporates during cooking and just leaves its flavor in the tart. It's a bit like the touch of rum in pancakes. However, if you don't like the taste of this alcohol, you can choose to remove this ingredient.

Which apples to choose for a Norman tart?

For your Norman tart to be successful, you need apples that can withstand cooking well without ending up in a compote. For this recipe, we will therefore favor the varieties that remain firm after cooking : Elstar, Golden, Reine des Reinettes, Pink Lady in particular.

I used some Elstar because I find their size well suited to this Norman apple pie.

How to cut apples for a Norman tart?

There are as many recipes for Normandy tarts as there are Normandy families, I think! The same goes for the shape of the apples on the tart. Personally, for this tart, I like to have fairly thick pieces.

Since the cooking time is rather long, these pieces of apple have time to become very soft. When tasting, it is always more pleasant in the mouth to come across beautiful pieces of apple.

To cut them it's simple: we first cut them in half, then in half, then in half. We then obtain 8 pieces of equal size per apple.

How to make a Norman tart?

We start by doing sweet dough which serves as the base for the Normandy apple tart. It can be made by hand or in a food processor. Beat the sugar and softened butter together and then add an egg yolk. Then add the dry ingredients and, if necessary, a little water.

The dough is lowered directly onto the work surface and placed in a pie mold. Mine does 28cm diameter with removable bottom.

Then we move on to preparing the filling : we cut the apples (as explained above) then we place them on the pie shell. In a container, then mix the eggs and brown sugar and then incorporate the rest of the ingredients.

All that remains is to pour this mixture over the apples placed on the tart before putting it in the oven.

NB: the details of the recipe and the ingredients are to be found at the bottom of the page.

How to taste this pie?

This tart can be eaten warm or cold. I like to eat it barely warm personally, it is even tastier!

Normandy tart can be enjoyed plain, or with a little whipped cream or vanilla ice cream. It can be kept for about 2 days at room temperature (under a bell jar) or 3-4 days in the refrigerator.

Other recipes to try

If you like this Normandy tart recipe, then I advise you to also take a look at these other recipes on the blog:

• Four soft vanilla quarters
• Rustic apple pie
• Rustic apple pear spice pie
• Apple cinnamon muffins with maple syrup

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute apple pies!

Norman apple pie

4.64 on 30 votes

A gourmet and tasty tart made in Normandy! We love its tender apples and its creamy texture ...

Amount : 6 people

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Prepare in advance 40 minutes min

Cook time 1 time h

Total 1 time h 40 minutes min

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Comment TO PRINT Pin

Ingredients 

Sweet dough

• 120 g softened butter
• 70 g granulated sugar
• 1 Egg yolk
• 200 g all-purpose flour
• 1/4 cc salt
• 1 cc water (if needed)

Apple filling

• 900 g apples Elstar, Golden, Pink Lady, Reine des Reinettes ...
• 3 medium eggs
• 90 g light brown sugar
• 50 g almond meal
• 1 cc vanilla extract
• 1 pinch of salt
• 300 ml heavy whipping cream 30%
• 1,5 cs Calvados (Norman alcohol) optional
• 2,5 cs brown sugar for garnish

Prepare in advance 

Sweet dough

• Beat softened butter and sugar until you get a creamy mixture. Add the egg yolk and beat again. Then add the dry ingredients (flour and salt). Mix until the dough comes off the bowl.
• If necessary add a little water. Do not mix more than necessary (to prevent it from becoming elastic).
• Roll out the dough with a rolling pin on a floured work surface (or on baking paper). Place the dough in a 28cm tart mold. Then refrigerate while you prepare the filling.

Apple filling

• Preheat the oven to 180 ° traditional heat.
• Peel and seed the apples then cut each apple into 8. Place them on the pie shell, sticking them together. The pie shell must be completely covered.
• In a bowl, combine the eggs and the brown sugar. Then add the other ingredients: almond powder, liquid cream, Calvados, vanilla and salt. Mix everything then pour over the pie.
• Sprinkle with brown sugar then bake for 1h-1h10 depending on your oven (to be monitored). The pie should be lightly browned. Let cool on a rack outside the oven. Enjoy warm or cold, plain or with a little whipped cream or a scoop of vanilla ice cream ...

Notes

This tart will keep for about 2 days at room temperature or 3-4 days in the refrigerator, protected in an airtight container.

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Recipe : Dessert, Snack