Norman apple pie

Norman tart recipe - Lilie Bakery

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.

Norman apple pie - Lilie Bakery

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.

Norman tart - Lilie Bakery

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.

Norman apple pie cut part - Lilie Bakery

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:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute apple pies!

Norman apple pie - Lilie Bakery
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4.6 on 28 votes

Norman apple pie

A gourmet and tasty tart made in Normandy! We love its tender apples and its creamy texture ...
Prep time40 minutes
Cook time1 time
Total1 time 40 minutes
Recipe type: Dessert, Snack
Cuisine: French
Yield: 6 people


Sweet dough

  • 120 g softened butter
  • 70 g granulated sugar
  • 1 Egg yolk
  • 200 g all-purpose flour
  • 1/4 cc salt
  • 1 cc water (if needed)

Apple filling

  • 900 g apples Elstar, Golden, Pink Lady, Reine des Reinettes ...
  • 3 medium eggs
  • 90 g light brown sugar
  • 50 g almond meal
  • 1 cc vanilla extract
  • 1 pinch of salt
  • 300 ml heavy whipping cream 30%
  • 1,5 cs Calvados (Norman alcohol) optional
  • 2,5 cs brown sugar for garnish


Sweet dough

  • 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.

Apple 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 ...


This tart will keep for about 2 days at room temperature or 3-4 days in the refrigerator, protected in an airtight container.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
1th October, 2021
29th October, 2021



  1. Reply


    December 14, 2022

    5 stars
    I made your recipe twice, once without calvados because I didn't have any and it was still very good. The second time I added calvados but only 2 tablespoon and I found that completely sufficient for tasting.
    Feel free to follow me on Facebook:
    The photo of the Norman pie is published there

    • Reply

      Lilie bakery

      December 15, 2022

      Hello Charlotte, I'm glad you like this Norman pie! Nice work, see you soon :)

  2. Reply


    July 26, 2023

    5 stars
    I made this pie to take to my dad. He loved it, like everyone present.
    I hesitated to add the Calvados but in the end it really brings a plus to the result.
    Thanks again for this easy recipe.

    • Reply

      Lilie bakery

      August 5, 2023

      Thank you Corinne for your message! I try to make all the recipes the easiest to follow, so your comment means a lot to me! See you soon :)

  3. Reply


    15th January 2024

    5 stars
    I made this tartlet version, without Calvados (I didn't have any). We all had a great time! The dough is light and pleasant in texture, the generous apple filling thanks to the large pieces and the little almond taste of the cream is a delight! I would do it again without hesitation!

    • Reply

      Lilie bakery

      15th January 2024

      Thank you Astrid! Glad you liked this Norman tart (tartlet version)! See you soon :)

  4. Reply


    26th January 2024

    5 stars
    Top recipe, but 40 minutes is enough in traditional heat cooking.

    • Reply

      Lilie bakery

      26th January 2024

      Thank you very much Michel! Cooking time varies a lot from one oven to another, so keep an eye on it. See you soon :)

  5. Reply


    7th June 2024


    Shouldn't you precook the pie a little before adding the filling?
    I only have a fan oven, how long should I leave the tart in there, in your opinion?
    Thank you in advance for your answer.

    • Reply

      Lilie bakery

      8th June 2024

      Hello Céline, to answer you, no I do not precook the dough before pouring the filling. Convection heat is not recommended for baking... If you have to, reduce the cooking time a little because it cooks harder. See you soon :)

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