A Normandy apple tart is also known as 'Tarte de pommes a la Normande' and is a beloved French dessert.


  • 225g plain flour

  • 100g butter

  • 35ml water

  • 3 apples

  • 2 tbsp Calvados

  • 500ml full fat crème fraiche

  • 4 eggs

  • 25g sugar


  • 1.

    Make the shortcrust pastry. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  • 2.

    Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for 30 minutes.

  • 3.

    Roll out the pastry to line a 22cm tin, leaving the edges hanging over and pop onto a baking tray.

  • 4.

    Whisk the eggs, sugar and crème fraiche together with the Calvados. Pour into the raw pastry case and top with the apples.

  • 5.

    Bake at 180 degrees C for 30-40 minutes.

  • 6.

    Trim off the pastry edges and remove from the tin. Serve.

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