This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Tarte Normande
This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture.
The tart is then baked and dusted with icing sugar when cold.
The tart is then baked and dusted with icing sugar when cold.
62 K 4.4/5 (7 reviews)
1 hour 30 min.
Easy
5.25 €
1 tart
11 IngredientsLast modified on: December 30th 2019
For 1 tart, you will need:
- 1
4 apples - 2
50 g butter - 3
50 g caster sugar - 4
4 tablespoons Calvados (apple liqueur) - 5
250 g sweet pastry - 6
2 eggs - 7
10 g vanilla sugar - 8 30 g caster sugar
- 9
200 ml liquid cream - 10 2 tablespoons Calvados (apple liqueur)
- 11
10 g icing sugar - Total weight: 1,510 grams
Times for this recipe
Preparation: 45 min.
Cooking: 50 min.
All in all: 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Peel 4 apples and cut into sticks.
You can quarter them and cut into smaller pieces if you prefer.
You can quarter them and cut into smaller pieces if you prefer.
Stage 2 - ⌛ 5 min.
Melt 50 g butter in a large frying pan on high heat. When melted, add 50 g caster sugar.
Mix and leave the sugar to melt.
Mix and leave the sugar to melt.
Stage 3 - ⌛ 8 min.
Add the apples, mix well to coat them in the butter-sugar mixture, then leave to cook just until they are still slightly firm, rather than soft.
Stage 4 - ⌛ 2 min.
Pour in 4 tablespoons Calvados (apple liqueur) and mix well.
Stage 5 - ⌛ 3 min.
Drain the apples, spread on a baking sheet and leave to cool.
Stage 6 - ⌛ 10 min.
Roll out 250 g sweet pastry and line a 7 inch (18 cm) tart tin or ring.
Leave the pastry overhanging the edge and put to wait in the fridge for 15 minutes.
Leave the pastry overhanging the edge and put to wait in the fridge for 15 minutes.
Stage 7 - ⌛ 5 min.
Meanwhile, prepare the tarte normande filling by whisking together 2 eggs, 10 g vanilla sugar, 30 g caster sugar, 200 ml liquid cream, and 2 tablespoons Calvados (apple liqueur) in a bowl.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Stage 8 - ⌛ 3 min.
Take the pastry case out of the fridge and trim off the excess (we only do this once the pastry is fully cold so it will shrink less later).
Stage 9 - ⌛ 15 min.
Bake the pastry case blind for about 15 minutes.
Stage 10 - ⌛ 2 min.
Take it out of the oven and fill with the apple sticks.
Stage 11 - ⌛ 2 min.
Pour the filling over.
Stage 12 - ⌛ 20 min.
Remove the tart ring if you are using one, then return the tart to the oven for about 20 minutes.
Stage 13
When the tart has cooled, finish with a dusting of icing sugar.
Remarks
For an extra flavour boost, lightly caramelize the apples at stage 3 and flambé the Calvados at rstep=4.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Based on a recipe by Alain Ducasse.
Nutritional information
How much will it cost?
- For 1 tart : 5.25 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweet pastry
You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Lime meringue tart, ... See them all 2
Liquid cream
Like these other recipes: Creamy Winter Vegetable Soup, Fresh mint ice-cream, Curried mussels with cabbage, Savoury French toast, Eggs with green asparagus and Parmesan cheese, ... See them all 174
Butter
Like these other recipes: Lemon and grated apple tart, Kouign-amann brioche, X-Files cookies, Buckwheat almond biscuits, Pork Chops with Rosemary, ... See them all 492
Caster sugar
Like these other recipes: Peach and verbena feuilleté, Lime confectioner's custard (pastry cream), Brioche galette, Crêpes Suzette, Pink Reims biscuits, ... See them all 374
Other recipes you may also like
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux). January 20th 2013112 K4 50 min.
Ham à la Russe
Ham "à la Russe" is a slice of cooked ham rolled up around a macédoine of vegetables in mayonnaise. September 10th 2014123 K4.3 8 min.
Coq au vin
Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf (beef) bourguignon: delicous tender meat cooked slowly in red wine for several hours. To simplify the recipe (the site is called... July 17th 2016102 K4.2 14 hours 45 min.
Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder. August 28th 2025126 K5 1 hour 10 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018351 K4 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.