A traditional French dessert recipe with Calvados, a French apple brandy and is served with crème fraiche. A popular dessert for a summer's day!
A Classic Normandy Apple Tart Recipe that traditionally uses Calvados, an apple brandy made only in France, but other fruit brandies can be successfully substituted, and is served with thick crème fraiche. A popular and wonderfully tasty dessert for a summer's day!
Make your own French-style fresh cream, and try my other French apple pie recipes: Easy French Apple Pie and French Tarte Tatin. You will be glad you did!
Key Ingredients For Classic Normandy Apple Tart Recipe
- Short crust pastry, sufficient to fill a tart case.
- Cooking apples
- Crème Fraiche
- Eggs
- Caster sugar
- Calvados - Apple Brandy
- Ground cinnamon
- Unsalted butter
- Plain flour
- Icing sugar
How To Make Classic Normandy Apple Tart Recipe
- Butter and flour a large tart mould that will hold your tart
- Roll out the pastry and line the tart case with it, trimming away any excess at the edges.
- Place the pastry in the fridge to chill for 30 minutes.
- Preheat the oven to 325°F/165°C/Gas 3.
- Peel the apples, remove the cores and cut the apples into ¾ inch/2 centimeter pieces.
- Mix together the eggs, crème fraiche, caster sugar, Calvados and cinnamon.
- Place the apple in the base of the tar mould, and then add the Calvados mixture.
- Place in the centre of the oven and bake for 40 minutes.
- Allow to cool thoroughly, and then dust with icing sugar to serve.
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Classic Normandy Apple Tart Recipe
A traditional French dessert recipe with Calvados, a French apple brandy and is served with crème fraiche. A popular dessert for a summer's day!
Ingredients
- Short crust pastry sufficient to fill a tart case
- 3 large cooking apples
- 1 cup Crème Fraiche
- 4 eggs
- ½ cup caster sugar
- 2 tablespoon Calvados a distilled apple brandy
- ¼ teaspoon cinnamon
- 4 tablespoon icing sugar
Instructions
- Butter and flour a large tart mould
- Roll out the pastry and line the tart case with it, trimming away any excess at the edges.
- Place the pastry in the fridge to chill for a while.
- Preheat the oven to 325°F/165°C/Gas 3.
- Peel the apples, remove the cores and cut the apples into ¾ inch/2 cm pieces.
- Mix together the eggs, crème fraiche, caster sugar, Calvados and cinnamon.
- Place the apple in the base of the tar mould, and then add the Calvados mixture.
- Place in the center of the oven and bake for 40 minutes.
- Allow to cool thoroughly, and then dust with icing sugar to serve.
- Next, eat well! Bon Appetit!
Notes
- This recipe, in essence, is a custard apple pie.
- To test for doneness: Insert a knife into the filling near the end of the baking time. If the knife comes out clean, it is cooked. But, it is best to take the pie out when there is still a small film of filling on the knife, as the pie will continue to cook for a few minutes sitting on the cooling rack.
- When opening the oven door while baking, be brief. When the oven door is opened, the heat escapes. Then, when it is closed, the heating element turns on to bring the oven back up to temperature, and this can cause your item to burn.
Nutrition
Calories: 262kcalCarbohydrates: 37gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 132mgSodium: 55mgPotassium: 187mgFiber: 2gSugar: 33gVitamin A: 447IUVitamin C: 5mgCalcium: 62mgIron: 1mg
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