Tarte Normande

Quick Answers

Tarte Normande: Step by Step

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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 / 355°F 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.

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Related guides: Prep, cook and total time · Pan and tin size.

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A Few Pointers

• 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.

Pairs Well With

Crème fraîche · Calvados · Coffee

Keeping and Reheating

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

Tarte Normande Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.