Normandy apple tart

Normandy apple tart, as the name suggests, comes from a region of France famous for its finest apple varieties and exceptional Calvados. This is a classic French tart — simple yet irresistible: tender slices of seasonal apples on a buttery shortcrust base, baked under a delicate custard enriched with Calvados. Traditionally, the pastry isn’t blind-baked, but I prefer not to risk it given the liquid filling. A truly wonderful and perfect autumn dessert.

Ingredients for the shortcrust pastry:

• 195 g plain flour
• 115 g butter, cold and diced
• 2 egg yolks (from large eggs)
• 2 tablespoons icing sugar
• a pinch of salt
• 1 tablespoon cold water

Sift the flour, add the butter and rub together quickly (or chop with a knife) until the mixture resembles breadcrumbs. Add the egg yolks, sugar, salt and water, then quickly bring the dough together (or use a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for at least 1 hour. Grease and flour a 24 cm tart tin, shaking out any excess flour.

Roll out the chilled pastry to about 3 mm thickness and line the tin. Chill again in the fridge for 30 minutes. Dust lightly with flour, line with baking parchment and fill with baking beans.

Preheat the oven to 180°C and blind-bake for 15 minutes. Remove the paper and weights, then return to the oven for a further 5 minutes, or until lightly golden. Set aside while preparing the filling.

Ingredients for the apple filling:

• 4 medium apples (about 700 g)
• 2 large eggs
• 100 g sugar + 2 tablespoons extra
• 1 teaspoon vanilla extract
• a pinch of salt
• 250 ml double cream
• 30 ml Calvados

Peel, core and slice the apples into thick slices. Arrange them in circles over the pre-baked base.

In a bowl, combine the eggs, sugar, vanilla, salt, cream and Calvados. Blend until smooth. Pour the custard over the apples and sprinkle any exposed apple slices with the extra sugar.

Bake at 180°C for about 45–50 minutes, until golden brown and the filling is set. Remove from the oven and allow to cool slightly.

This Normandy apple tart is best served warm, dusted with icing sugar or with softly whipped cream.

Enjoy!

Recipe adapted from davidlebovitz.com.