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Tarte aux Pommes Normande (French Apple Tart)

Tarte aux Pommes Normande (French Apple Tart)

Cost $15, save $20

Source: Recommended by CookPal

  • 40 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Pastry

    • 1 1/3 cups all-purpose flour
    • 1 pinch salt
    • 1/2 cup butter, softened
    • 🥚 1 egg yolk
    • 💧 3 tablespoons cold water, or as needed

  • Frangipane Filling

    • 1/2 cup butter, softened
    • 1/2 cup white sugar
    • 🥚 1 large egg, beaten
    • 🥚 1 egg yolk
    • 1 tablespoon calvados (apple brandy)
    • 🌰 2/3 cup ground almonds
    • 2 tablespoons all-purpose flour

  • Tart Topping

    • 🍎 4 medium sweet apples - peeled, cored, halved and thinly sliced
    • 1 teaspoon white sugar for decoration
    • 1/4 cup apricot jelly

STEPS

1

To make the pastry, stir flour and salt together in a medium bowl. Add butter, egg yolk, and water; stir until mixture forms large crumbs. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

2

To make the frangipane, cream butter and sugar together. Gradually mix in eggs and apple brandy. Stir flour into ground almonds, then mix into batter. Set aside.

3

Roll out pastry dough into a 12-inch circle, press it into a 10-inch tart pan, prick with a fork, and refrigerate until firm.

4

Preheat the oven to 400°F. Place a baking sheet inside as it preheats.

5

Spoon frangipane into the pastry crust and spread evenly. Arrange apple slices in a spiral pattern starting from the outside edge.

6

Bake at 400°F until filling begins to brown (15 minutes). Reduce the temperature to 350°F and bake for another 10 minutes. Sprinkle sugar on top and bake until caramelized, about 10 minutes.

7

Cool the tart on a wire rack. Before serving, warm apricot jelly, thinning with water if necessary, and brush over the tart.

NUTRIENTS

Per 1 serving

🔥

516

Calories

  • 8
    Protein
  • 51
    Carbs
  • 32
    Fats

💡 For a richer flavor, use high-quality butter and fresh almonds.Refrigerating the dough ensures a flaky crust.Use a mandoline to slice apples evenly for consistent layering.Serve with a dollop of whipped cream or vanilla ice cream.