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
Ingredients
- 6 tablespoon unsalted butter (divided)
- 1 tablespoon vegetable oil
- 1 ½ pound firm, tart apples (about 3 medium, peeled, cored and cut into ½‑inch dice)
- 2 tablespoon dark brown sugar
- 1 cup heavy cream
- ½ cup light brown sugar
- 3 large egg yolks
- 2 teaspoon cornstarch
- 2 teaspoon vanilla extract
- 1 (9 or 10-inch) pre-baked tart shell (in a tart ring with a removeable bottom)
- 1 cup sliced almonds (optional)
Directions
Preheat the oven to 350 degrees F.
Melt 2 tablespoons butter in a large skillet set over medium heat. When the butter begins to foam add the vegetable oil and swirl to combine. Add the diced apples, in as close to a single layer as possible, and cook stirring occasionally until caramelized on all sides. Don’t be afraid the let them get good and brown.
Once you’re happy with the color, add the dark brown sugar and continue to cook the apples until the sugar has melted. Remove from heat and set aside to cool.
Whisk the cream, light brown sugar, egg yolks, cornstarch, and vanilla together in a large bowl. Set aside.
Meanwhile, in a small saucepan, heat the remaining 4 tablespoons butter until brown and foamy. Continue heating, swirling the pan often, until bubbles subside, the butter is brown and gives off a nutty aroma. Remove from heat, allow to cool slightly, then whisk the brown butter into the cream and egg yolk mixture until a smooth batter is formed.
Once the apples have cooled scrape them into the pre-baked tart shell spreading them out in an even layer. Set the tart shell on a rimmed baking sheet then pour the batter over the apples until it almost reaches the top. Do not overfill, you might not use all the batter. Spread the almonds across the top of the tart in a thin layer (if using).
Bake the tart in the heated oven for 30 to 40 minutes, depending on size, until the tart is firm, but the middle still jiggles slightly.
Transfer to a wire rack to cool completely. Remove the tart from the tart ring and serve at room temperature.
I’ve made this again and again and again. Still love it!
This is literally one of my favourite apple recipes. I’ve been making it since the late 80’s after a dear friend gave me a cookbook of traditional European desserts. It has brown butter in the custard too! I use a Viennese pastry because you can never have too much butter! The custard really makes it for me. Your tart is beautiful, makes me want to remake my recipe because the pics are just awful.
Mmm. Greg, this has my name written all over it! And to my way of thinking, sliced almonds are never optional!
Oh this tart speaks to me — it is absolutely gorgeous. I would love to visit France — maybe one day 🙂
Normandy butter is wonderful! And this tart (tarte!) looks SO GOOD! Bet it tastes heavenly. Thanks!
Gorgeous! And no Calvados? I guess I thought that was a “given.”
I considered a Calvados cream topping but decided it was rich enough. GREG
Hi Greg! Oh how I love these tarts, a fig & almond recipe made it to the Bijouxs blog. I have not made an apple version, but I will now. Best from Bijouxs.
Your additions make it extra special…it looks great.
For all the times I’ve been in France – and the Normandy – I have never had a traditional Tarte Normande! I will have to use your recipe and take care of that soon. As for the butter, I find using unsalted Kerrygold works fine, but, like you, I prefer the unsalted French Président.
This tart looks great, what kind of butter did you use, I find Kerrygold to be the best baking butter here in Santa Cruz. I had some of these in Normandy and I can still taste the richness.
I like the higher fat content of Kerrygold (especially for pie dough and, of course, on toast) but sometimes find it a bit too salty for baking. So I often choose Président or Tillamook. GREG
Serve that with a little Calvados-spiked whip cream and you will experience “Normandy nirvana”. 😉
That is a classic, for sure. I spent some time in Brittany and Normandy, which were described to me by the locals as “la France profound” — which is to say about France what we say about the southeastern U.S. when we call it “the deep south.” Very, very French-French, as opposed to international Frenchiness of Paris.