French apple tart recipe : tarte normande
La Tarte Normande, a classic French apple tart, combines buttery pastry with tender, caramelized apples and a creamy almond filling.
This iconic dessert from Normandy celebrates rustic elegance and the region’s famed apples.
Perfect for any occasion, this tart offers a delightful harmony of textures and flavors that beautifully captures the essence of French patisserie.

French Apple tart recipe, Norman apple pie
It’s apple season, and there’s no better time to make a Norman apple tart, a delightful treat.
This French classic combines simplicity with rich, authentic flavors, making it perfect for an afternoon snack alongside a warm cup of hot chocolate.
The Norman apple tart or pie is a regional masterpiece, celebrated for its crisp shortcrust pastry and luscious apple filling.
It’s a true homage to Normandy’s finest, showcasing its local apples and, traditionally, a splash of Calvados, the region’s famous apple brandy.
Choose flavorful apple varieties like Reinette or Belle de Boskoop, slice them thinly, and arrange them beautifully on the sweet tart dough.
The tart is topped with a creamy mixture of crème fraîche, eggs, and sugar—though you can skip the Calvados for a family-friendly version.
For those who enjoy a touch of nostalgia, Calvados adds a subtle depth that enhances the tart’s old-world charm.
Serve your tart warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent experience.
Whether it’s for a special celebration or a cozy family meal, this Norman apple tart is a comforting dessert that captures the essence of Normandy’s traditional flavors and warm hospitality.

Ingredients for french apple tart
Shortcrust Pastry (pate sablée)
- 180 g flour: All-purpose flour forms the base of the pastry, ensuring a light yet sturdy texture.
- 1 pinch of salt: Enhances the flavors and balances the sweetness of the dough.
- 20 g almond powder: Adds a delicate nutty flavor and a subtle richness to the crust.
- 50 g sugar: Provides sweetness and helps achieve a golden-brown finish.
- 1 sachet of vanilla sugar (approx. 7-8 g): Infuses the pastry with a hint of aromatic vanilla.
- 80 g butter: Use chilled, unsalted butter for a tender, flaky crust.
- 1 egg: Binds the dough and contributes to its elasticity.
- 1 tsp liquid vanilla: Adds an extra layer of vanilla flavor to complement the almonds.
Filling :
- 3 apples: Choose tart and firm varieties like Reinette or Belle de Boskoop for the best flavor and texture.
- 2 eggs: Provide structure to the creamy filling, ensuring it sets beautifully during baking.
- 80 g sugar: Sweetens the filling without overpowering the natural apple flavor.
- 2 sachets of vanilla sugar (approx. 14-16 g): Adds a warm, aromatic sweetness that pairs perfectly with apples.
- 40 g almond powder: Enhances the creaminess of the filling while contributing a nutty depth.
- 20 cl liquid cream (200 ml): Use full-fat cream for a rich, smooth filling that complements the tart’s flavors.

Step-by-step to make apple tart
1. Prepare the Shortcrust Pastry
- In a large mixing bowl, combine the flour, salt, almond powder, sugar, and vanilla sugar. Mix the ingredients lightly with your fingertips to distribute them evenly.
- Make a well in the center of the mixture and add the cold, diced butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs or large crumbs.
- Add the egg and liquid vanilla to the center. Gradually knead the mixture until it comes together into a smooth, uniform dough. Avoid overworking the dough to keep it tender.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours to allow it to rest. (Alternatively, roll it out immediately, line the tart mold, and refrigerate while preparing the filling.)

2. Roll Out the Dough
- Roll the dough between two sheets of baking paper to prevent sticking. Aim for an even thickness of about 3-4 mm.
- Transfer the rolled-out dough to a tart mold or tart ring, pressing it gently into the edges. Trim any excess dough from the sides for a neat finish.
- Prick the base of the pastry all over with a fork to prevent it from puffing up during baking. Refrigerate while you prepare the filling.
- Preheat your oven to 190°C (375°F) to prepare for baking.

3. Prepare the Filling
- In a mixing bowl, beat the eggs, sugar, and vanilla sugar using an electric mixer until the mixture is pale and slightly frothy. This ensures the filling will be light and airy.
- Add the almond powder and liquid cream to the mixture. Stir well until smooth and fully combined.
4. Assemble the Tart
- Take the prepared shortcrust pastry out of the refrigerator. Arrange the apple slices in concentric circles or any decorative pattern you like, pressing them down lightly to ensure they sit evenly.
- Pour the filling mixture evenly over the apples, ensuring it spreads to cover all the gaps.
5. Bake the Tart
- Place the tart in the preheated oven and bake for 30 to 40 minutes, or until the filling is set and the edges of the pastry are golden brown.
- Check the tart after 30 minutes to avoid overbaking; the filling should be firm but slightly jiggly in the center.
6. Finish and Serve
- Remove the tart from the oven and allow it to cool slightly.
- Sprinkle the tart with icing sugar for an elegant touch.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Variations on apple tart : Tarte Normande
– Caramelized Apple Tarte Normande : Brief Description: Enhance the tart by caramelizing the apple slices with butter and brown sugar before arranging them on the pastry. Adds a deep, rich flavor.
– Almond Tarte Normande : Brief Description: Incorporate 50g (½ cup) of ground almonds into the custard mixture, and sprinkle slivered almonds on top before baking for a nutty twist.
– Pear and Apple Tarte Normande : Brief Description: Replace half the apples with ripe pears for a mix of flavors and textures.
– Spiced Tarte Normande : Brief Description: Add ½ tsp cinnamon, ¼ tsp nutmeg, and a pinch of clove to the custard for a warm, spiced variation.
– Chocolate Apple Tarte Normande : Brief Description: Spread a thin layer of melted dark chocolate or chocolate ganache on the pastry base before adding the apples.
– Citrus-Infused Tarte Normande : Brief Description: Add the zest of one orange or lemon to the custard for a bright, citrusy flavor.
– Honey and Thyme Tarte Normande : Brief Description: Drizzle a little honey and sprinkle fresh thyme leaves over the apples before adding the custard for an aromatic and savory-sweet twist.
– Rustic Whole Grain Tarte Normande : Brief Description: Use a whole grain or spelt flour crust for a more rustic and hearty tart.

Other desserts to try
- Apple cake recipe
- Winter fruit salad recipe
- Lemon curd tartlets recipe
- Chocolate Bread recipe
- Banana Bread Recipe

The best apple tart recipe
Ingredients
Shortcrust Pastry (pate sablée) :
- 180 g flour
- 1 pinch of salt
- 20 g almond powder
- 50 g sugar
- 1 sachet of vanilla sugar approx. 7-8 g
- 80 g butter
- 1 egg
- 1 tsp liquid vanilla
Filling :
- 3 apples
- 2 eggs
- 80 g sugar
- 2 sachets of vanilla sugar approx. 14-16 g
- 40 g almond powder
- 20 cl liquid cream 200 ml
Instructions
Prepare the Shortcrust Pastry
- In a large mixing bowl, combine the flour, salt, almond powder, sugar, and vanilla sugar. Mix the ingredients lightly with your fingertips to distribute them evenly.
- Make a well in the center of the mixture and add the cold, diced butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs or large crumbs.
- Add the egg and liquid vanilla to the center. Gradually knead the mixture until it comes together into a smooth, uniform dough. Avoid overworking the dough to keep it tender.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours to allow it to rest. (Alternatively, roll it out immediately, line the tart mold, and refrigerate while preparing the filling.)
Roll Out the Dough
- Roll the dough between two sheets of baking paper to prevent sticking. Aim for an even thickness of about 3-4 mm.
- Transfer the rolled-out dough to a tart mold or tart ring, pressing it gently into the edges. Trim any excess dough from the sides for a neat finish.
- Prick the base of the pastry all over with a fork to prevent it from puffing up during baking. Refrigerate while you prepare the filling.
- Preheat your oven to 190°C (375°F) to prepare for baking.
Prepare the Filling
- In a mixing bowl, beat the eggs, sugar, and vanilla sugar using an electric mixer until the mixture is pale and slightly frothy. This ensures the filling will be light and airy.
- Add the almond powder and liquid cream to the mixture. Stir well until smooth and fully combined.
Assemble the Tart
- Take the prepared shortcrust pastry out of the refrigerator. Arrange the apple slices in concentric circles or any decorative pattern you like, pressing them down lightly to ensure they sit evenly.
- Pour the filling mixture evenly over the apples, ensuring it spreads to cover all the gaps.
Bake the Tart
- Place the tart in the preheated oven and bake for 30 to 40 minutes, or until the filling is set and the edges of the pastry are golden brown.
- Check the tart after 30 minutes to avoid overbaking; the filling should be firm but slightly jiggly in the center.
Finish and Serve
- Remove the tart from the oven and allow it to cool slightly.
- Sprinkle the tart with icing sugar for an elegant touch.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.