Creamy and fruity, impossible to resist the Norman Apple Tart ! Simple to make and very tasty, it will appeal to everyone at dessert time. Enjoy it on its own, with a little whipped cream or a scoop of vanilla ice cream ...
Who says Norman tart, says a little touch of Calvados inside. When you add a little alcohol in baking, it evaporates during cooking and just leaves its flavor in the pie. It's a bit like the touch of rum in pancakes. However, if you don't like the taste of this alcohol, you can choose to remove this ingredient.
Which apples to choose for a Norman tart?
For your Norman tart to be successful, you need apples that can withstand cooking well without ending up in a compote. For this recipe, we will therefore favor the varieties that remain firm after cooking : Elstar, Golden, Reine des Reinettes, Pink Lady in particular.
I used Elstar because I find their size well suited to this Norman apple pie.
How to cut apples for a Norman tart?
There are as many Norman pie recipes as there are Norman families I believe! The same goes for the shape of the apples on the pie. Personally, for this pie, I like to have fairly thick pieces.
The cooking is rather long, these pieces of apples have time to become very tender. When tasting it is always more pleasant on the palate to come across beautiful pieces of apple.
To cut them it's simple: we cut them first in half, then in half, then in half. We then get 8 pieces of equal size per apple.
How to make a Norman tart?
We start by doing sweet dough which serves as the basis for the Norman apple pie. You can do it by hand or with a robot. We beat the sugar and the softened butter then we add an egg yolk. Then we incorporate the dry ingredients and if necessary a little water.
The dough is lowered directly onto the work surface and placed in a pie mold. Mine does 28cm diameter with removable bottom.
Then we move on to preparing the filling : we cut the apples (as explained above) then we place them on the pie shell. In a container, then mix the eggs and brown sugar and then incorporate the rest of the ingredients.
It only remains to pour this mixture over the apples placed on the pie before placing in the oven.
NB: the details of the recipe and the ingredients are to be found at the bottom of the page.
How to taste this pie?
This pie can be eaten warm or cold. I like to taste it barely warm personally, it is even tastier!
You can taste the Norman tart plain, or accompany it with a little whipped cream or vanilla ice cream. It can be kept for about 2 days at room temperature (under a cover) or 3-4 days in the refrigerator.
Other recipes to try
If you like this Norman tart recipe, then I advise you to also take a look at these other recipes from the blog:
- Four soft vanilla quarters
- Rustic apple pie
- Rustic apple pear spice pie
- Apple cinnamon muffins with maple syrup
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute apple pies!
Norman apple pie
- 120 g softened butter
- 70 g Granulated sugar
- 1 Egg yolk
- 200 g flour
- 1/4 cc salt
- 1 cc water (if needed)
- 900 g apples Elstar, Golden, Pink Lady, Reine des Reinettes ...
- 3 medium eggs
- 90 g Light brown sugar
- 50 g almond powder
- 1 cc vanilla extract
- 1 pinch of salt
- 300 ml whole liquid cream 30% mg
- 1,5 cs Calvados (Norman alcohol) optional
- 2,5 cs brown sugar for garnish
- Beat softened butter and sugar until you get a creamy mixture. Add the egg yolk and beat again. Then add the dry ingredients (flour and salt). Mix until the dough comes off the bowl.
- If necessary add a little water. Do not mix more than necessary (to prevent it from becoming elastic).
- Roll out the dough with a rolling pin on a floured work surface (or on baking paper). Place the dough in a 28cm tart mold. Then refrigerate while you prepare the filling.
- Preheat the oven to 180 ° traditional heat.
- Peel and seed the apples then cut each apple into 8. Place them on the pie shell, sticking them together. The pie shell must be completely covered.
- In a bowl, combine the eggs and the brown sugar. Then add the other ingredients: almond powder, liquid cream, Calvados, vanilla and salt. Mix everything then pour over the pie.
- Sprinkle with brown sugar then bake for 1h-1h10 depending on your oven (to be monitored). The pie should be lightly browned. Let cool on a rack outside the oven. Enjoy warm or cold, plain or with a little whipped cream or a scoop of vanilla ice cream ...