I probably don’t need to say this. It’s probably obvious by the spelling, but Tarte Normande hails from the Normandy region of France. However, unless you’re a more robust francophile than I am I probably do need to say that Normandy is dairy country. An area of France where the cream is rich and butter is a way of life. It’s a place where the neighborhood fromagerie is likely to carry a dozen types of local butter – all with fat contents nearly impossible to find in North America and all holding their own AOC (appellation d’origine) designations. So another thing I probably don’t need to say is that a Tarte Normande is very, very rich and indulgent.
Oh, while I’m saying all these obvious (and not so obvious) things, I may as well add that Normandy is also apple country. So naturally their signature Tarte Normande is an apple tart made with rich custard and caramelized apples. I’ve adapted my recipe to include brown butter and optional sliced almonds, but otherwise, this is a fairly traditional version of a French classic. GREG