This classic Tarte Normande is a rustic French apple tart originating from the Normandy region. It features tender apples baked in a creamy custard made with eggs and cream, all nestled in a buttery shortcrust pastry. The result is a golden, comforting dessert that feels both elegant and homey.
Why You’ll Love This Recipe
This tart is simple to prepare yet tastes wonderfully indulgent. The apples soften beautifully as they bake, the custard becomes rich and silky, and the pastry provides the perfect crisp contrast. It’s an excellent dessert for gatherings, afternoon tea, or whenever you want to bring a touch of French baking into your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 shortcrust pastry, 250 g
4 medium apples (about 700 g total), peeled, cored, and thinly sliced
2 large eggs
100 g granulated sugar
150 ml heavy cream
1 teaspoon vanilla extract
1 tablespoon apple juice or apple cider (non-alcoholic)
20 g unsalted butter, cut into small pieces
Directions
Preheat your oven to 180°C (350°F).
Roll out the shortcrust pastry and line a 24 cm tart pan. Trim the excess and lightly prick the base with a fork.
Arrange the apple slices evenly over the pastry base, slightly overlapping them in a circular pattern.
In a bowl, whisk the eggs with the sugar until well combined.
Add the heavy cream, vanilla extract, and apple juice, then mix until smooth.
Carefully pour the custard mixture over the arranged apples.
Dot the surface with the small pieces of butter.
Bake for 40–45 minutes, or until the custard is set and the top is lightly golden.
Remove from the oven and let the tart cool for at least 15 minutes before serving.
Servings and timing
Servings: 8 slices
Preparation time: 20 minutes
Baking time: 40–45 minutes
Total time: about 1 hour 5 minutes
Variations
Use a mix of apple varieties, such as Granny Smith and Golden Delicious, for more depth of flavor.
Sprinkle 1 teaspoon of cinnamon or a pinch of nutmeg over the apples before adding the custard for a warmer spice note.
Replace part of the heavy cream with crème fraîche for a slightly tangier filling.
Add a thin layer of applesauce on the pastry base before arranging the apples for extra moisture and apple flavor.
Storage/Reheating
Store leftover tart covered in the refrigerator for up to 3 days. To reheat, place slices in a 160°C oven for about 10 minutes until warmed through. The tart can also be enjoyed cold or at room temperature.
FAQs
Can I make this tart ahead of time?
Yes, you can bake it a day in advance and store it in the refrigerator. Bring it to room temperature before serving.
What type of apples work best?
Firm apples that hold their shape when baked, such as Granny Smith, Braeburn, or Golden Delicious, are ideal.
Can I use store-bought pastry?
Absolutely. A good-quality store-bought shortcrust pastry works very well and saves time.
Is it possible to make this tart dairy-free?
You can try using a plant-based cream alternative and dairy-free butter, though the texture may be slightly different.
How do I know when the tart is fully baked?
The custard should be set in the center and not jiggle excessively when the pan is gently shaken.
Can I reduce the sugar?
Yes, you can reduce the sugar to 80 g if you prefer a less sweet tart.
Should I pre-bake the crust?
Pre-baking is not necessary for this recipe, as the filling cooks thoroughly during baking.
Can I freeze Tarte Normande?
Freezing is not recommended, as the custard texture can change once thawed.
What can I serve with this tart?
It pairs beautifully with lightly sweetened whipped cream or a scoop of vanilla ice cream.
Can I use pears instead of apples?
Yes, ripe but firm pears can be used, either alone or combined with apples.
Conclusion
Tarte Normande is a timeless French dessert that showcases the natural sweetness of apples in a creamy, comforting filling. With simple ingredients and straightforward steps, this tart is approachable for home bakers while still delivering a truly special result. It’s a recipe worth revisiting whenever you crave a warm, classic bake.
Tarte Normande is a classic French apple tart made with thinly sliced apples baked in a rich, creamy custard within a buttery shortcrust pastry. It’s rustic, elegant, and perfect for showcasing the natural sweetness of apples.
Ingredients
1 shortcrust pastry (250 g)
4 medium apples (about 700 g), peeled, cored, and thinly sliced
2 large eggs
100 g granulated sugar
150 ml heavy cream
1 teaspoon vanilla extract
1 tablespoon apple juice or apple cider (non-alcoholic)
20 g unsalted butter, cut into small pieces
Instructions
Preheat the oven to 180°C (350°F).
Roll out the shortcrust pastry and line a 24 cm tart pan. Trim the excess and prick the base with a fork.
Arrange the apple slices over the pastry base in a circular, overlapping pattern.
In a bowl, whisk the eggs and sugar together until combined.
Add the heavy cream, vanilla, and apple juice to the egg mixture and whisk until smooth.
Pour the custard mixture over the apples.
Dot the top with small pieces of butter.
Bake for 40–45 minutes until the custard is set and lightly golden on top.
Let the tart cool for at least 15 minutes before serving.
Notes
Use a mix of tart and sweet apples for more depth.
Sprinkle cinnamon or nutmeg for added warmth.
Substitute part of the cream with crème fraîche for tanginess.
Layer a spoonful of applesauce under the apples for extra moisture.
