Tarte Normande

Method

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1. Make the pastry and chill it 60 minutes, then line a 24 cm tin and blind bake at 180°C for 20 minutes.

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2. Arrange the apple wedges over the base in a single tight layer.

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3. Whisk the eggs with the sugar until pale, then beat in the ground almonds.

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4. Add the cream, Calvados, vanilla and salt and whisk to a smooth batter.

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5. Pour it over the apples — it should come just to the top of them.

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6. Scatter with the flaked almonds and the extra sugar.

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7. Bake at 190°C / 375°F for 45 minutes, until puffed, deep gold and set with only the faintest wobble. Cool at least 30 minutes before cutting.

   Mark done Start 45 min timer

Chef’s Tips

• Thick apple wedges. Thin slices dissolve into the custard.
• Ground almonds absorb the apple juice — do not reduce them.
• Cool before cutting or it runs.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Crème fraîche
• Calvados
• Coffee

Storage & Reheating

Refrigerated for 3 days and good cold. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.