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A traditional French dessert recipe that, uses Calvados, and is served with thick crème fraiche. A popular dessert for a summer's day!
A Classic Normandy Dessert
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!
List Of Ingredients For This 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 This 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.
More Great Recipes
📖 Recipe
Apple Tart Recipe
Bon Appétit
Like it? ~ Let us know below!
A traditional French dessert recipe that, uses Calvados, and is served with thick crème fraiche. A popular dessert for a summer's day!
Ingredients
- Short crust pastry sufficient to fill a tart case
- 3 large cooking apples – but experiment with others over a period of time to see which you prefer
- 1 cup/250 gram Crème Fraiche
- 4 whole eggs
- ½ cup/100 gram caster sugar
- 2 tablespoon/30 milliliter Calvados a distilled apple brandy
- ¼ teaspoon/2 gram ground cinnamon
- 4 tablespoon/30 gram 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
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